Sun, 5 June 2022
INGREDIENTS:
1 lb butter
400 g white sugar
45 mls water (3 Tblsps)
5 g salt (½ tsp)
5 mls vanilla
250 g pecans (whole or chopped, your preference)
Sea salt flakes for topping!
METHOD:
1. In a heavy-bottomed stainless skillet or saucepan, over medium heat, combine the butter, sugar, water, and salt.
2. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a boil and then don’t stir the mixture again until it is caramel coloured.
3. While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silicone mat. Do not use waxed paper, it will melt. Scatter the pecans across the prepared baking sheet.
4. Once the toffee is caramel-coloured, remove from the heat and add the vanilla. Stir to combine.
5. Pour the toffee over the pecans. Don’t forget to sprinkle with sea salt flakes before cooling, as this is a key ingredient. Table salt is not recommended.
6. Let cool completely. This can be done on the counter, in the fridge, or in the freezer, depending upon how much time you have.
7. When the toffee is completely cool, it will have hardened. Break into small pieces. Store in an airtight container in the refrigerator or at room temperature. Enjoy!
