I love a good peanut brittle and when I saw this recipe on Pinterest I couldn't help but stop and say, "Oh my!" This looks divine and I can't wait to give it a try. Easter is coming up next month so this one is going on my list to make. :)
Chocolate Almond Pretzel Toffee
From the kitchen of SteakNPotatoesKindaGurl
- 1 and 1/2 sticks unsalted butter
- 3 tbsp water
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 35 mini pretzels
- 2/3 cup milk chocolate chips
- 1/2 cup roasted almonds, chopped
- a pinch or two of sea salt, for topping
Place
butter, water, sugar, and salt in a saucepan and heat on medium-high
heat until melted. Bring to a boil and let cook until mixture reaches a
soft crack stage (approximately 285 degrees), when it reaches a light
caramel color. Remove toffee from heat and stir in vanilla extract.
Line
pretzels close together in a single layer on top of a parchment-lined
baking sheet. Pour the toffee over the pretzels and spread evenly. Let
the toffee sit for at least 20 minutes or until hardened.
In
a small microwaveable bowl, heat the chocolate chips in the microwave
for a minute, stirring occasionally. Spread onto the hardened toffee.
Top with chopped almonds and sprinkle with sea salt. Leave at room temp
or refrigerate until chocolate has set. Break into pieces and store in
an air-tight container at room temp.
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