BONAPPETITLIFE’S 12 DAYS OF FODMAP

9 English Toffee Bars

This was my first attempt at making candy from scratch, and my goodness–it might just be my new favorite thing!  It is so simple and is sure to please a crowd.

The toffee is good for a month, so this recipe is perfect for sending to friends and family by mail. Who wouldn’t love homemade toffee from you delivered to their door?

NOTE: I regret to tell you, however, this recipe is not healthy (but, hey, it IS FODMAP friendly). If you are looking to splurge, I wouldn’t look any further!

ALL YOU NEED:

1 c butter

1 c sugar

2 tbsp pure drinking water (I like to keep the water quality high in order to maintain a pure tasting toffee)

1 tsp Bourbon vanilla extract

A pinch of sea salt

3/4 c chopped pecans, walnuts or hazelnuts

2 bars or 8 oz. of your favorite dark chocolate (Ghirardelli Premium Baking Bars work well)

NOTE: You will want a candy thermometer that reaches 305 degrees F.

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Processed with VSCOcam with a6 preset

Processed with VSCOcam with a6 preset

SIMPLE STEPS:

1. TOFFEE: In a medium saucepan, heat the butter, sugar, water, and salt. Stir with a wooden spoon often. Stick the thermometer in the mixture and allow it to reach 305 degrees F. Keep stirring as the butter boils, begins to turn brown, and become crackly. You want it to become the color of toffee (a dark golden brown–it is your base). It may take up to 10-15 minutes depending.
2. Form a tinfoil shell, about the size of an 8×11 inch piece of paper or a 10×10 baking pan, by layering it twice and folding up the sides. You can use whatever shape you would like the toffee to set, but squares are easiest. Place the foil on a baking sheet and set aside.
3. Once the butter has reached 305 degrees F, remove from heat immediately. Stir in vanilla extract. Pour the mixture into the foil shell and allow to set at room temperature for 30 minutes.
4. NUTS: Toast the chopped pecans in the oven at 350 for 7 minutes or on the stove until they start to become fragrant.
5. CHOCOLATE: Melt the chocolate according to the directions on the bar:
   1. Microwave: Heat chocolate in a microwave safe dish for 1 minute 30 seconds on HALF (50%) POWER. Stir. Heat again for 30 seconds on half power. Stir. Repeat until all the chocolate is melted if needed. Careful not to burn.
   2. Double Boiler: Heat and stir chocolate over hot (not boiling water), allowing it to melt.
6. DELICIOUSNESS: Pour melted chocolate over cooled toffee. Press in pecans. Allow to set at room temperature for an hour or more.

Break into pieces and enjoy!

This candy lasts for a month if stored covered at room temperature.

Cheers and happy holidays from our Happy Tummy Kitchen to yours!

Good food, good mood, good LIFE!  BONAPPETITLIFE

Contact me with any questions or suggestions: bonappetitlife@gmail.com