5 ingredients, gluten-free and nut-free. Need I say more? I think this just may be the perfect treat! I made it last weekend, on a whim, as dessert for a Labor Day BBQ. Sinfully delicious! I had to share the recipe with you right away! I’m not even going to hold you up with a lengthy post. I’m just going to get to the point…make it!
You should use the candy/fry thermometer I mentioned in my last post, here. Some recipes will tell you how to test toffee for readiness by doing the cold water test. I just like to know for sure. When the candy thermometer hits 300 degrees, the toffee is off of the fire and in the pan. Super-easy and perfect every time! Enjoy!
- 4 sticks butter
- 2 cups sugar
- ½ cup water
- 2 cups gluten-free pretzels, lightly crushed (I used Glutino pretzel sticks)
- 2½ cups chocolate chips of your choice (I used Guittard semisweet super cookie chips)
- Place butter, sugar and water in a sauce pot over medium-low heat and insert a candy thermometer. Heat until temperature reaches 300 degrees (about 10-15 minutes)
- While the toffee is heating up, line a large cookie sheet with parchment paper or a silpat liner and spread crushed pretzels out evenly on the sheet
- Once toffee is at 300 degrees, remove the pot from the fire immediately and pour the toffee over the pan,spreading it out with a rubber or offset spatula (work quickly because toffee with harden fast)
- Sprinkle chocolate chips over the toffee and spread it out evenly with your spatula as it melts on top
- Chill in refrigerator for at least 1-2 hours before removing toffee from parchment and breaking into pieces.
- Allow to come to room temperature or refrigerate until about ½ - 1 hour before serving