I tried out a recipe containing toffee bits the other day, and while it didn’t turn out very good, this did!
When I found toffee bits at the store I couldn’t bring myself to pay $5 for a teeny little bag.
Instead I made my own. This is basically almond toffee, just without the nuts and chocolate.
It makes quite a bit, but stores very well in the freezer. You can use them to sprinkle on ice cream, frosted cupcakes, add to brownies… you get the idea.
HOMEMADE TOFFEE BITS
1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp salt
2 T water
2 cups granulated cane sugar
1/2 tsp salt
Butter a 12″ x 18″ cookie sheet. Set aside.
Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
Continue cooking to 300 degrees F, stirring constantly.
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Pour into prepared pan, quickly spread out, and cool until set.
Pour into prepared pan, quickly spread out, and cool until set.
Break into little bits. Store in an airtight container at room temperature for up to 3 weeks, or store in a zip top bag in freezer.
Ingredients
- 1 pound butter
- 2 T water
- 2 cups granulated cane sugar
- 1/2 tsp salt
Instructions
- Butter a 12″ x 18″ cookie sheet. Set aside.
- Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
- Continue cooking to 300 degrees F, stirring constantly.
- Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
- Pour into prepared pan, quickly spread out, and cool until set.
- Break into little bits. Store in an airtight container at room temperature for up to 3 weeks, or store in a zip top bag in freezer.
