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Toffee brittle

(post, Caroline Cummins)


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Making toffee is surprisingly easy; the syrup is blisteringly hot, but getting the temperature just right isn't terribly important, so long as you get it a deep golden color and don't burn it.

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Once you've stirred and melted the thick toffee ooze, you just fold in a pile of chopped nuts, scrape the goo onto a tray, melt some chocolate on top, and sprinkle with salt. Let cool, then break into pieces. The resulting tangy-sweet-crunchy treat will stay fresh for weeks.

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p(blue). With our Sweet 16 blog, we present a holiday dessert recipe every weekday for the first few weeks of December. Congratulations to [/user/terriodea "Terri"], who was our daily book winner for December 15.\ Check out our latest Sweet 16 blog recipe for another chance to win.

h6. \A daily winner was selected at noon (PST) on Monday, December 15, 2008, from all valid entrants. All eligible winners must have U.S. mailing addresses. Please note that all standard Culinate contest rules apply to this drawing._

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