Saturday, December 6, 2014

Dark Chocolate Sea Salted Toffee


This is yet another recipe from the book Bread and Wine.  Every recipe in that book is just outstanding!  Several of the recipes have been in my favorites rotation since I first read the book a year and a half ago.  This toffee though... it's buttery, chocolatey, salty perfection!  I have made it several times and it always gets oohs and ahhs.  I follow Shauna's recipe as listed below, except I use way more than the 1 tsp of salt that she calls for.  That is way too light for my taste, and I tend to find that some salt falls off when I break the toffee up so I eyeball it and shake with a heavy hand directly from the canister.  As pictured above, I decided to forgo my traditional Christmas cookie baking this year and hand out little packages of this toffee instead.  With only 4 ingredients, and no need to heat my oven {if you don't live in New Orleans you may not understand why this is a problem in Dec., but it has been over 70 every day for the last week here and we have had our a/c running} I have concluded that toffee instead of cookies was definitely a win this year, and may need to be a tradition going forward.

Dark Chocolate Sea Salted Toffee

Shauna Niequist, Bread & Wine

-1 cup butter (2 sticks)
-2 cups sugar
-1 cup dark chocolate chips
-1 tsp coarse sea salt

In a saucepan, combine butter and sugar, and bring to a boil.  Over medium-high heat, keep stirring until it turns a deep amber color.

Remove from heat and pour onto a rimmed baking sheet lined with parchment paper.  Refrigerate at least 30 minutes, or until cool and solid to the touch.

Melt chocolate chips in a glass bowl over a pot of gently boiling water.  When the chocolate is smooth, pour it over the toffee and spread with a spatula.  Sprinkle sea salt, and then refrigerate until cooled and solid.  Break into irregular pieces.

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