Day 9, Gluten-Free Toffee Crunch

Another non-cookie but a yearly tradition that simply *must* be at the Pig-Out. Amidst cookie overload, this crunchy toffee is a welcome treat. A bit like Almond Roca – except without the almonds. At least at our place – no nuts here! Still fabulously delicious though. Buttery crunch with chocolate. Yummers.

Sometimes I will create this with chocolate and white chocolate (vanilla) chips. The result is a nicely swirled top of chocolate/white chocolate. Pretty to look at and even better to eat.

Regardless of how you make this toffee, it’s a quick and easy recipe that is sure to please everyone. And if you’re looking for a great gift to make a loved one, you can’t go wrong with toffee in a cute tin. The recipient will be delighted!

Enjoy!

Gluten-Free Toffee Crunch
add nuts if you want ‘em!

1 cup butter
3 Tbl corn syrup
2 Tbl water
1 cup sugar
1 1/2 cup chopped almonds (or other nut), optional
1 1/2 cups chocolate chips

Line a cookie sheet with foil and then heavily butter foil top. Set aside.

In large saucepan, combine first 4 ingredients. Over medium heat, stir constantly until sugar is dissolved and mixture comes to a boil. Cook to soft-crack stage (290F), stirring often.

Remove from heat and stir in nuts. Pour into buttered, foiled pan and immediately sprinkle top with chocolate chips. Let stand a few minutes until the chips melt and then spread them around with tip of knife to create swirls as desired.

Place in frig until hardened. Remove from pan and break into pieces. Store in tightly covered container… assuming there is any left!