Years ago I made some Toffee Pretzel Crunch that my oldest daughter really enjoyed. She requested it every Christmas and I made it a few times. Then one year I tried making it and totally burnt it......I tried again and it was better but still had a kind of burnt flavor.
Then this year for Missy's birthday she wasn't really excited about any kind of cake or really her birthday for that matter. She is 17 now.......dang wasn't I just 17?!?!?!
Trying to push it up to that higher temperature just made the candy making process so much more iffy. This was simple and worked really well. Maybe I have found the secret too all my candy making woes! It works to not push it clear up to temperature.
Obviously this is not a recipe I will make often......it's funny back in my sugarholic days I would not have been able to get enough of this. It is super tasty! But a little bit was sweets enough for me. In fact Missy's birthday was over a week ago and there is still some hanging out in the pantry.
We just don't crave it. This is such a wonderful feeling for a past addict. It's so nice to no longer be addicted to sugar! You can read about how I kicked the sugar habit here.
1 cup coconut oil (remove 1 Tablespoon if using ghee)
1 Tablespoon ghee (optional)
1 drop natural butter flavor (optional)
1/2 teaspoon Real Salt
1 cup Raw and/or Organic Sugar
1 Tablespoon agave or maple syrup
3 Tablespoons water
1 teaspoon vanilla
carob chips (enough to sprinkle over the top)
Toast nuts in a dry hot skillet until just golden brow. Stir them frequently and be sure not to burn they toast quickly. Sprinkle half of the nuts onto a small cookie sheet or cake pan that you have placed a sheet of parchment paper in.
In a medium sized sauce pan melt the coconut oil, optional ghee, butter flavor and salt. Add sugar, syrup and water. Stir constantly at medium high heat until candy thermometer reaches 270 degrees. You may need to play with your stove and have it more on medium because you don't want it to get too hot too fast because it will burn. It gets to temperature pretty quickly so don't rush it.
As SOON as it hits 270 degrees then pour it as quickly spread it over the nuts in your pan. Wait just a minute then add desired amount of carob chips to cover the top. The toffee is still really hot so it will quickly melt the carob chips so within about a minute you can gently spread the carob with a knife and then add the rest of the chopped nuts on top. Let cool completely. May put into fridge or freezer or just your freezing cold garage. (I guess that depends on where you live. But right now my garage is about as cold as my freezer. ;)