A microwave recipe! Virtually fool proof!
- 1/2 cup (1 stick) butter (NO margarine!)
- 1 cup sugar
- 1/4 c. water
- 1/2 tsp. salt.
- 1 c. nuts. (I use sliced almonds, but cashews, or pecans are also great)
- 1 c. choc. chips
Line tray or cookie sheet with foil. Scatter nuts evenly over foil in about 10” circle
Use a batter bowl (with a handle) Rub the top inside edge (about 1 in. down) of bowl with butter (prevents boil over)
Put stick of butter in bottom of bowl, pour sugar, salt and water over top. (DO NOT stir)
Microwave for 7-8 min. Check color of mixture. If not light golden brown, add time at 30 second intervals, until just light brown.
IMMEDIATELY pour evenly over nuts. This is important as it will continue to cook and the butter might burn. DON’T scrape the bowl.
Let set until firm.
Melt Choc. Chips in bowl, spread over toffee, sprinkle with additional nuts. Let cool and break up.
*HINT: When melting choc in microwave, stir about every minute. The chips will keep their shape until stirred, looking as if they haven’t melted. If you don’t stir, you will probably scorch the chocolate.