Almond Pecan Buttercrunch Toffee

It is quite possible you are on candy and cookie overload right about now. Incorporating one new recipe into your holiday baking routine, making one more batch of anything, or discovering that someone has been into those tins of cookies you thought you had cleverly hidden from sight might be enough to push you over or at least to the edge. After sending off boxes of goodies to friends back east earlier this week (who else went to the Post Office on the busiest shipping day of the year?), I am getting the 'second wind' I was hoping for. My supply of caramels, peppermint bark, white chocolate pistachio shortbread cookies, Irish shortbread, and chocolate covered nuts has dwindled significantly over the past couple of weeks. Looking at the supply of unsalted butter in my refrigerator would cause one to think I was preparing for a worldwide butter shortage or baking for a significant portion of the free world.

Before making the Almond Pecan Buttercrunch Toffee I decided to look through a few cookbooks as well as some do a web search just in case I wanted to make some tweaks to the recipe someone had given me years ago. In the process of this quasi-research, I came across recipes called toffee, buttercrunch, and some even called buttercrunch toffee. This simple endeavor was now becoming more complicated. Allegedly traditional English Toffee is made from brown sugar while buttercrunch is made with granulated sugar. In addition to the sugar distinction, traditional English Toffee is generally only coated in chocolate. Whereas, buttercrunch is coated with chocolate and a variety of different topping (nuts being the most common). With the words toffee and buttercrunch being used so interchangeably some have resorted to calling this confection buttercrunch toffee. Seeing as the recipe I had is a little bit toffee a little bit buttercrunch, I thought I too would jump on the buttercrunch toffee bandwagon when renaming this recipe.

The more I read, the more patterns amongst the recipes there seemed to be. Most had a one cup of butter to one cup of sugar ratio. While most cooked the toffee until it reached a temperature of 300 degrees (F) on a candy thermometer, the recommended temperatures ranged from 285 degrees (F) to 315 degrees (F). In comparing ingredients, some recipes listed water some didn't; some listed vanilla, some didn't; some had salt, some didn't; some used corn syrup, some didn't; some used only one kind of nut, some used more than one. You get the picture. In the end, I decided to add both vanilla and kosher salt to the recipe I had; toast the pecans before chopping them; cook the mixture until it reached 305 degrees (F); use only two tablespoons of corn syrup; and sprinkle a little sea salt on the melted chocolate before sprinkling on the chopped pecans.

The time expended on all of this 'toffee research' turned out to be time well spent. All of the changes made to my toffee recipe turned out to be ones for the best. Equally important to adjusting and altering some of the ingredients, I found some of the toffee making techniques shared by Valerie Gordon in her cookbook Sweet to be valuable, useful information.

My original recipe called for slivered almonds, but I used sliced raw almonds instead. For a more rustic or Almond Roca-ish look to the toffee I would probably chop up raw whole almonds in the food processor. Either way it is 'raw unsalted ' almonds you want for this toffee.

Whenever bringing something to a relatively high temperature, your pan matters, your pan really, really matters.  Use a copper pan, heavy stainless steel pan (All-Clad works well) or a cast-iron one (like Le Creuset). If you are still putting together your wish list for the holidays or have time to add to or modify it, wish for a 3 quart copper pan (trust me you will be using this pan for more than just making toffee or caramels).

The questions asked most often when making toffee are 'how often do you stir it and what kitchen tool should one use?'. Until the mixture reaches 250 degrees (F), you will stir it occasionally. Between 250 and 290 degrees (F) you will stir a little more frequently, and from 290 degrees (F) to 305 degrees (F) you stir constantly (to prevent burning). And your best stirring tools? Either a wooden spoon or heatproof silicone spatula.

When the mixture reaches 305 degrees (F), remove from the heat and immediately stir in the vanilla and almonds before pouring into a parchment paper lined 12"x18" inch baking/jellyroll pan (one with sides). After smoothing the toffee with an offset spatula, allow it to sit for one minute before first lightly sprinkling with sea salt followed by the chopped milk chocolate.

Allow the chocolate to rest on the toffee for at least two minutes before spreading evenly over the toffee. While the chocolate is still 'wet' sprinkle with the toasted, chopped pecans. The toffee should rest for at least 20 minutes before the pan is placed in the refrigerator.

After one hour, remove the buttercrunch toffee from the refrigerator and break into pieces.

Unless you are planning to serve the Almond Pecan Buttercrunch Toffee immediately, store in a sealed air-tight container. I would also suggest you hide it if you are planning to serve it at a gathering or for Christmas or risk having it disappear.

This is seriously delicious buttery, nutty toffee. You are going to be making it all winter.

I am thinking this might be the last 'holiday confection' post before Christmas. But then again, I may get a 'third' wind and will surprise you (and myself) with another 'visions of sugar plums' post. However, there is a recipe for Creamy Potato Casserole I want you to have before Christmas (its one I didn't get posted before Thanksgiving, but its also one with very few photographs), so that will be up next. Time for me to start getting closer to the edge, again.

Recipe
Almond Pecan Buttercrunch Toffee (technique inspired by Valerie Gordon's recipe in her cookbook Sweet)

Ingredients
1 pound (16 ounces) unsalted butter
2 cups granulated sugar
2 teaspoons kosher salt
2 Tablespoons light corn syrup
1 Tablespoon and 1 teaspoon vanilla
1 1/2 cups raw sliced or chopped almonds
1 cup pecans, roasted, finely chopped
12-14 ounces milk chocolate, chopped
Sea salt for finishing

Directions
1. Line a 12"x18" baking pan with parchment paper. Set aside.
2. Put butter in a heavy 3 quart copper or heavy stainless steel saucepan and set over medium-low heat. When butter is half melted, gradually add sugar, stirring with either a wooden or heatproof silicone spatula. Continue stirring until mixture takes on a thick creamy texture.
3. Attach thermometer to side of pan, increase heat to medium-high, stirring toffee mixture occasionally until it reaches 250 degrees (F). 
4. When it reaches 250 degrees (F), stir slightly more frequently. At 290 degrees (F) stir constantly to prevent any burning. Continue cooking and stirring until mixture reaches 305 (F) degrees.
5. Remove from heat, quickly stirring in vanilla and almonds. Pour mixture into prepared baking pan. Using an offset spatula, smooth mixture (it should fill the entire pan).
6. Let sit at least 1 minute before lightly sprinkling with sea salt, followed by sprinkling with the chopped milk chocolate.
7. Allow the chocolate to set at least 2 minutes before spreading with an offset spatula.
8. Sprinkle chopped roasted pecans over chocolate. Tap pan on counter to set pecans.
9. Allow to cool at least 20 minutes. Place in refrigerator for 1 hour. 
10. Remove from refrigerator, break into pieces.
11. Store in a sealed, air-tight container.

"Art attracts us only by what it reveals of our most secret self." (Jean-Luc Godard) Two of the images from the New Orleans Museum of Art taken in December, 2014 that caught my eye.

Peppermint Bark

There are moments when the adage 'less is more' is one I can see myself fully embracing. Often these moments are short-lived, however, the older I get or the more I overextend myself, the longer they seem to linger. The fact that these moments are even occurring at all is nothing short of a miracle. You know, those kind of miracles you might wish and hope for, all the while remaining guardedly optimistic they will actually occur. Then you watch "Miracle on the 34th Street" for the millionth time and no matter how old you are, you can't help but believe miracles really do, really can happen. All you have to do is just believe, to just have faith.

Taking advantage of believing there is something to be said for simplicity, I decided to finally make Peppermint Bark, one with only two layers of chocolate (remember I am trying to stay in the less is more moment for as long as possible). 

As I was making the bark I began to wonder why I had never made it before. I could not come up with any rational reason why Peppermint Bark wasn't one of those annually made confections. However, now having made it, there will never ever again be another holiday where Peppermint Bark is not packaged up for gifts or not appearing on the cookie/candy platter at gatherings.

Recently I had taken a cooking class in New Orleans, learning and watching how both pralines and bread pudding were made. Of the many takeaways from this class there are some things where exactness is critical and other things where almost anything goes. Peppermint Bark falls more into 'where anything goes' category. How much chocolate you use or which peppermint candies you use is more about preference. My preferences are semi-sweet and white chocolates and crushed (red) candy canes, but Peppermint Bark can be made with only one kind of chocolate or with crushed starlight mints. How much peppermint extract is used in the chocolate (I put it in the semi-sweet chocolate) isn't an exact science, however, there is such a thing as 'too much' when using this intensely flavored extract. After looking at a variety of recipes, I decided to use a 1/2 teaspoon of extract to one pound of chocolate ratio. Note: The melted semi-sweet chocolate seized a little when I added the extract, however, I kept stirring until the chocolate returned to its's smooth consistency.

When I was buying candy canes for the Peppermint Bark I went back and forth on deciding whether to use either red or green ones or to use both red and green candy canes. Obviously I had too much time on my hands that day to have spent time standing in the grocery store aisle debating the merits of red and green candy canes. Use whatever color or colors make you happy. Just crush your peppermint candy before you begin melting the chocolates.

After melting a pound of semi-sweet chocolate flavored with 1/2 teaspoon of peppermint extract, I spread it out on a piece of parchment paper and allowed it to set before melting the white chocolate. I used 1 1/4 pounds of white chocolate for no other reason than to give the crushed candy canes a deeper surface to set in.

Once the white chocolate is poured over the cooled, set semi-sweet chocolate, you need to work quickly to spread it. While still 'wet' generously sprinkle with the crushed candies.

The Peppermint Bark sets up relatively quickly. You can speed up the process by placing it in the refrigerator or in a very cool place (the back patio table is my favorite winter outdoor chilling place).

Using either a knife or other sharp tool (I used a dough scraper), cut the Peppermint Bark into any size or any shape. It be cut in random or perfect sizes/shapes. As momentarily difficult as it was to make the red or green candy decision, I knew I wanted this Peppermint Bark to be cut haphazardly (there is much beauty in imperfection). Note: If you cut your pieces too small you risk having the semi-sweet chocolate layer separate from the white chocolate layer. 

The pieces of Peppermint Bark can be stored in a sealed tin at room temperature until ready to serve or packaged up in cellophane bags tied with ribbon or string for gifts. It may be rather bold, but I dare say I think this Peppermint Bark may be better than the bark sold at one of my favorite 'shall remain nameless' stores. 

Recipe
Peppermint Bark

Ingredients
1 pound semi-sweet chocolate, melted (use the best semi-sweet chocolate you can find, do not use the chocolate chips you buy to make cookies)
1/2 teaspoon peppermint extract
1 1/4 pounds white chocolate, melted (use the best white chocolate you can find, do not use the chocolate chips you buy to make cookies)
10-12 candy canes, crushed

Directions
1. Line a large baking sheet or cutting board with parchment paper.
2. Melt semi-sweet chocolate in the microwave or over simmering water. When melted, stir in peppermint extract. Note: Mixture may initially seize up, but stir vigorously to return chocolate to smooth consistency.
3. Pour chocolate onto parchment paper and smooth into a 14"x16" rectangle. Allow to cool.
4. Melt white chocolate in the microwave or over simmering water. Pour over semi-sweet chocolate. Working quickly spread white chocolate with an off-set spatula, completely covering the semi-sweet chocolate.
5. Immediately sprinkle the crushed candy canes on the 'wet' white chocolate. Allow to cool completely.
6. When chocolate has cooled and is set, cut bark up into pieces. Note: Use a sharp knife or sharp dough scraper to cut the bark.
7. Wrap in cellophane bags tied tightly with a ribbon/string or store in an airtight container.

"We wander for distraction. We travel for fulfillment." New Orleans is a city I have visited many times over the past ten years. But no matter how many times I have been somewhere, life experiences and interests have me seeing it through a different lens. A place becomes simultaneously both familiar and new.  When taking a short trip to a city one is familiar with, it is easy to get lulled into going to the same places you have been before. But on this recent trip with a friend, I wanted the experience of both the familiar and unfamiliar. Eating dinner at Bayona, having freshly shucked oysters at Acme Oyster House, and having beignets at Cafe du Monde were on the 'must do' familiar list. Going to a Gospel concert at St. Louis Cathedral was also on this list, only the concert scheduled during our stay turned out to be a French/Belgian folk/jazz concert featuring Helen Gillet, an incredibly talented cellist, singer and composer who grew up in both Europe and the US. It has now been several days since the concert, but the hauntingly beautiful music is still resonating in my head, in my soul. 

Instead of seeing parts of the Garden District from only the vantage point of the trolley, on this trip we walked up and down several streets to experience its' beauty and grandeur up close. Before heading over to the shops on Magazine street we spent most of our time on Prytania Street, one of the most beautiful streets I have ever walked. In keeping with a theme of trying to capture as much of the culture New Orleans has to offer, we went to the New Orleans Museum of Art, a place I had been before, however, we spent the majority our time there walking through the unfamiliar to me, magnificent Sydney and Walda Besthoff Sculpture Garden on a glorious weather day. With a backdrop of live oaks hanging with Spanish Moss along with the Pine and Magnolia trees, I could have spent the entire day in that sculpture garden. Next time. 

Chocolate Caramel Fudge

I lost more than an hour of my life this past weekend hunting for the cross-stitched Christmas stockings had many, many years ago. In this what seemed like a lifetime of insanity I looked through the same drawers, cupboards, and cabinets again and again as if the stockings would suddenly and magically reappear. The person who shall remain nameless assured me they were not in the attic which was plausible as they have never been stored there. However, I was on a mission to find them. After several trips up into the abyss of the attic opening the multiple containers I thought maybe they could have been stored in, I came down empty handed. Waking up in the middle of night I decided I would go up in the attic one more time (to say I was obsessed in finding them would be a bit of an understatement). Just as I was about to give up the attic search I noticed a bag next to one of the Christmas trees. My first inclination was nothing of real sentimental or monetary value would be (or rather should be) stored in 'a bag', but then thought well 'maybe I should look in there just in case'. Alas, there they were. Relieved I had found them I could climb down the attic stairs, go back to bed and finally get some sleep. As elated as I was at finding the stockings, I thought it best to wait until morning (when I was again sane) to call the person who assured me the stockings were not in attic.

There seems to be a looking for something theme going on in my life as of late. For awhile now I have been wanting to make some fudge for the holidays so I have been on the hunt for a 'new' recipe. The fudge recipe I had made in the past is really good, just not great. Upon coming across a recipe for Chocolate Irish Cream Candies, I had a really strong feeling I might have found the 'great' I was looking for (without going insane in the process). What is not to love about a candy described as a cross between a caramel and fudge made with Irish cream liqueur and chocolate?

The recipe calls for nine ounces of bittersweet chocolate (at least 70% cocoa). I had recently bought some Scharffen Berger chocolate and decided it would be the perfect chocolate for this 'fudge'. Sold in 9.7 ounce blocks, I couldn't see saving .7 ounces for another use so I chopped all of it up. Sometimes more is better.

This was the fudge that almost wasn't as the pan I choose wasn't really large enough. As the mixture expands significantly while cooking, it momentarily looked like I was going to have a literal hot mess rather than pan of creamy, rich chocolately fudge. Stirring it constantly was the only thing keeping the mixture from overflowing. So the next time I make this fudge (and there will be next time) I will not be using my 'not large enough' copper pot but one of my larger cast iron pots.

The cooked caramel like mixture rests for five minutes before the finely chopped chocolate is stirred in. Once the chocolate is fully incorporated, the mixture is poured into a parchment paper lined nine inch pan and immediately sprinkled with sea salt.

When completely cooled the fudge is cut into one inch squares and wrapped in squares of parchment paper.

This fudge has a perfect creamy texture. The Irish cream liqueur compliments but does not overpower the flavor of the bittersweet chocolate.

The sprinkle of fine sea salt over the top of the fudge is the quintessential finishing touch. And while this may technically not be a fudge, it has both its' look and texture.

As I was wrapping these intoxicating bites of goodness, I couldn't wait to see and hear the reactions of everyone who tasted them. Validation can be a really good thing.

If you too have been searching for a 'great' fudge recipe, one with undertones of a caramel flavor, look no further because today is your lucky day. And it will be a lucky Christmas if the someone who shall remain nameless finds these in their Christmas stocking. That is, if they can find their stocking when they get home.

Recipe

Chocolate Caramel Fudge (inspired by Yossy Arefi's Chocolate Irish Cream Candies recipe)

Ingredients

1 cup heavy whipping cream

1/2 cup Irish Cream liqueur (recommend Bailey's)

1 1/2 cups granulated sugar

1 1/2 cups golden syrup (recommend Lyle's) or can use light corn syrup

1 teaspoon kosher salt

9 ounces bittersweet chocolate, finely chopped (recommend Scharffen Berger and used the entire 9.7 ounces bar)

Flaky sea salt for finishing

Directions

1. Line a 9"x 9" pan with parchment paper and set aside.

2. In a large, heavy bottomed pan, combine the whipping cream, Irish cream liqueur, granulated sugar, golden syrup, and salt. Bring to a boil, cooking until mixture reaches 250 degrees (F) on a candy thermometer.

3. Remove from heat and allow to sit for 5 minutes.

4. Stir in chopped chocolate and pour into prepared pan. Immediately sprinkle with sea salt.

5. Allow to cool completely. Cut into 1 inch squares and wrap in squares of parchment paper or cellphone (recommend using a thinner brown parchment paper for wrapping).

6. Store in an airtight container.

Sea Salted Peanut Brittle

The pre-packaged Halloween cookies and candy are ready and waiting for the tricker or treaters. And hopefully they will be out braving the wintery weather tonight (a most terrible trick played by Mother Nature this year). A part of me that wishes these were 'Little House on the Prairie Days' where the Halloween treats were homemade instead of store bought (although back then a store bought treat may have been more coveted and treasured than one homemade). Years ago in the neighborhood I lived in my treats for the kids in my immediate neighborhood were actually homemade. The year I did not have the warm chocolate chip cookies waiting for them when they came to door and instead had a tray of pre-packaged cookies and candy was one where I think at least one of them considered egging the house. Needless to say, the homemade chocolate chip cookies returned the following year. Had I been making candies back then, the adult neighbors accompanying their children on this annual candy collecting trek would be given a bag of peanut brittle.

Peanut brittle is an American confection originating in the South or so some would like to believe. One legend attributes its' creation to a Southern woman who in 1890 mistakenly added baking soda instead of cream of tartar to a batch of taffy. Instead of a chewy taffy, the mixture became a crunchy brittle. Another version of its' origin is grounded in Southern folklore. The fabled hero Tony Beaver (a cousin of Paul Bunyan) is alleged to have saved a town from a flood by pouring peanuts and molasses into the river (it must have been a hot, raging river). This ingenuity not only prevented widespread damage to the town but resulted in the creation of brittle. Whether or not peanut brittle was actually created as a result of a mistake or a legendary save of a fictional town, this is one delicious sweet-salty-crunchy confection.

There is something rather addictive about peanut brittle. A sweet salty combination, made very slightly more salty with the finishing touch of sea salt isn't as hard to make as I had thought. Being more of a visual learner, watching someone make peanut brittle at a cooking demonstration one day had me thinking 'and why did I think was so hard'. Isn't it funny how we sometimes make things more difficult than they really are? 

When shopping for the ingredients I couldn't remember if I needed raw Spanish peanuts or roasted salted Spanish peanuts (this is why I shouldn't be trying new recipes without having a list with me). I ended up buying the roasted salted Spanish peanuts and fortunately still had pretty good results with the brittle. Reading Fine Cooking's article on Putting the Buttery Crunch in Peanut Brittle I learned raw peanuts not only contribute to enhancing the flavor of the peanut brittle, but they can be added in early in the cooking process. Roasted nuts should be added in at the end of the cooking time as they are subject to burning and giving the brittle a bitter taste. If using any other nuts (cashews, walnuts, pecans) when making the brittle, they should too should be added near the cooking process or when the candy thermometer reaches 290 degrees.

The brittle fairies must have been watching over me because I added the the Roasted Salted Peanuts at the beginning and not at the end of the cooking process. Not wanting to take any chances these fairies won't be around the next time I make this brittle, I will make two changes: Buying and using the raw Spanish peanuts or adding the roasted salted Spanish peanuts at the end of the cooking process.

When the butter, vanilla and baking soda are added when the candy thermometer reaches 300 degrees, the entire mixture will foam up. The entire mixture remains on the heat until all the butter has melted (another lesson learned in this brittle making process). If you don't have a heavy saucepan (am a big All-Clad fan), the brittle and the caramel recipes are just two reasons why you should have (at least) one.

This recipe calls for using not one, but three baking sheets (buttered or sprayed with Pam). The brittle poured into narrow (about 4 inches) lines and divided equally between the three baking sheets. This results in a thinner versus thicker brittle. Once cooled the brittle is broken into pieces. To keep the brittle fresh store in a tightly sealed container or package in cellophane bags. A warning to my friends: Expect to see peanut brittle on the holiday cookie/candy trays this year!

Recipe
Sea Salted Peanut Brittle (slight adaptations to a recipe shared by Sharon Wussow)

Ingredients
2 cups granulated sugar
1 cup light corn syrup
1 cup water
1/2 teaspoon Kosher salt
2 cups raw Spanish peanuts (or roasted salted Spanish peanuts)
1 teaspoon baking soda
1 teaspoon vanilla
1 Tablespoon unsalted butter, room temperature
Sea salt for sprinkling
Butter and/or Pam spray for cookie sheets

Directions
1. Butter or spray three bakings sheets. Set aside.
2. In a medium-sized, heavy saucepan, combine sugar, corn syrup, water and salt. Heat until sugar dissolves.
3. Add raw Spanish peanuts and cook over medium-high heat stirring frequently until candy thermometer reaches 300 degrees. Notes: (1) Cooking time will range from 20 to 30 minutes and (2) if using Roasted Salted Spanish peanuts add at the end of the process or if using cashews add when candy thermometer reaches 290 degrees.
4. Immediately add in baking soda, vanilla and butter. Stir until butter has melted. Note: Mixture will initially foam up.
5. Remove from heat and pour brittle in narrow (4 inch) lines or a U-shape design (with 4 inch sides) on the prepared baking pans. Immediately sprinkle with sea salt.
6. Using a fork, gently pull down any piles of peanuts in the brittle. Note: when edge of brittle is slightly firm, gently pull edges with a fork to thin out the brittle.
7. Carefully turn brittle over on pan and allow to cool to room temperature.
8. When cooled, break into pieces. Store in an airtight container.

Wild turkeys in the woods in Rockford, Illinois and along the Salt Creek Trail in Oak Brook, Illinois.