Okay, I cannot be the only person on the planet who loves the taste of toffee, but hates the teeth-cracking part of it. I mean, the flavors of toffee really are genius – buttery caramel topped with chocolate and nuts. What’s not to like there? But I really, really hate the gnawing thing you have to do before a huge chunk breaks off, cracking your chocolate topping and launching nuts into the stratosphere. Well, maybe that’s a bit of an exaggeration, but you get the point.
Anyway, with that in mind, I have been working to perfect a recipe that would capture the flavors I love while dealing with some of that hard-texture issue. This toffee has been a gigantic hit in our home. It’s not that hard – literally all parts of this are done in the microwave, and there’s no need for a candy thermometer – and the flavor really delivers. Particularly that caramel layer. It’s super buttery, and to me anyway, the perfect level of ooey gooey.
I used the microwave caramel recipe from Little Dairy on the Prairie. I intended to use it as a jumping off place, but holy cow this recipe is good. I ended up not changing a thing, and I would refer you to her tutorial, especially her explanation of the “soft ball stage” of caramel. That’s another thing I love about this recipe. You are completely in control of how soft or hard your caramel turns out. You can see I left mine uber-soft, but if you want something more set up, Amy walks you through how to get the consistency you want.