Sea Salt Chocolate Toffee Brittle
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Sea Salt Chocolate Toffee Brittle
Toffee is a flavor I consistently crave. Especially in these cooler fall months! It’s actually really easy to make with just a few ingredients. And there are so many uses for it like these Homemade Toffee Chunk Cookies. If this is your first time making toffee, I highly suggest using a candy thermometer. Toffee can go from done to burned pretty quickly. If you smell a burning smell, that’s a sign that it’s just a little past done. It will still be good even at that point so don’t worry! Just transfer it to the aluminum foil tray immediately and continue with the recipe.
Ingredients:
- 1 cup unsalted butter
- 1 cup sugar
- pinch of salt
- 1/4 cup semi-sweet chocolate chips
- light sea salt
Directions:
- Line a rimmed baking sheet with aluminum foil and set aside.
- In a medium heavy-bottom pot, heat the butter, sugar, and pinch of salt over medium-high heat. Whisk continuously until the mixture turns golden brown and smells like toffee, about 285-300F with a candy thermometer.
- Carefully transfer the hot toffee to the aluminum foil sheet and quickly spread with a rubber spatula into an even thin layer.
- Sprinkle chocolate chips evenly over the top and let sit for about 1 minute or until they become melty.
- Spread the melted chocolate into an even thin layer. Sprinkle with sea salt.
- Refrigerate for 30 minutes before breaking apart into pieces.
- Store in the refrigerator.
Sea Salt Chocolate Toffee Brittle
October 12, 2020
Category
Recipes / What To Serve
Persons
20
Serving Size
1 Piece
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- pinch of salt
- 1/4 cup semi-sweet chocolate chips
- light sea salt
Instructions
- Line a rimmed baking sheet with aluminum foil and set aside.
- In a medium heavy-bottom pot, heat the butter, sugar, and pinch of salt over medium-high heat. Whisk continuously until the mixture turns golden brown and smells like toffee, about 285-300F with a candy thermometer.
- Carefully transfer the hot toffee to the aluminum foil sheet and quickly spread with a rubber spatula into an even thin layer.
- Sprinkle chocolate chips evenly over the top and let sit for about 1 minute or until they become melty.
- Spread the melted chocolate into an even thin layer. Sprinkle with sea salt.
- Refrigerate for 30 minutes before breaking apart into pieces.
- Store in the refrigerator.
