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Break Me Off A Piece

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Pretzel Toffee 01
Let’s just first address the elephant in the room. Yes, I am in dire need to a manicure which became super clear to me when editing photos. 🙂

Now on to our toffee. I have wanted to make this toffee for a long time. But for the longest time I was not a candy maker. I tried toffee many years ago and it was an epic, epic fail. However, over the last couple years I have become more and more comfortable with candy making and decided okay, let’s give it another shot. Very glad I did.

Candy making is like teaching your grandma how to use her Smart phone…patience is greatly needed. Honestly, I think that’s the hardest part of candy making is the waiting. Well, that and getting the temperature right. I quit using a traditional candy thermometer years ago when MDP handed me an infrared thermometer, the joys of living with an electrician. At first I was nervous that it would not work with candy. But I have been using it for a good solid two years of candy making no problem. I think the kind I own isn’t available but this Fluke 62 MAX Infrared Thermometer, AA Battery, -20 to +932 Degree F Range is the next one they make. They make cheaper ones (not by this company) but I don’t know how those will work since I have never used them.

I love the salty/sweet of this toffee and because of all the butter in it; it just melts in your mouth. If you make this and say hey it’s not the color of Peabody’s toffee that’s because you didn’t photograph it and use Photoshop. 🙂 The toffee color in real life was way too pale for a food blog so don’t panic if yours is not the rich of a color. You know, the right way to use Photoshop. 😛

If you are wondering what to use this for…the next blog post after this one will show you how. It’s part of a great Father’s Day dessert idea.
Pretzel Toffee 02


Pretzel Toffee

2 1/3 cups sugar
2 cups unsalted butter (I used Plugra)
1/4 cup water
2 TBSP light corn syrup
¼ tsp. salt
1 1/2 cups chopped pretzel sticks

Butter 15x10x1-inch baking pan; set aside.
Combine all ingredients except pretzels in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly until butter is melted.
Reduce heat to medium-low.
Cook 25-40 minutes, stirring occasionally until candy thermometer reaches 300°F or a small amount of mixture dropped into cold water forms hard brittle strands.
Stir in the pretzel pieces.
Pour mixture into prepared pan; spread to desired thickness.
Cool at least 3 hours. Break into pieces.
Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.


Pretzel Toffee 3

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candy// salty/sweet5 Comments

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Comments

  1. Erin @ The Spiffy Cookie says

    May 26, 2015 at 12:17 pm

    Ooo I would totally load this with pretzels so it would be more pretzel than toffee but I don’t care haha.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    May 26, 2015 at 1:54 pm

    This toffee looks sooooo incredible! I absolutely love the pretzels in there!

    Reply
  3. Erika says

    May 27, 2015 at 8:24 am

    yum yum yum yum yum! looks delicious!

    Reply
  4. Jen says

    May 27, 2015 at 3:01 pm

    Ohhh, pretzels and toffee! I can’t wait to see the recipe this goes in.

    Reply
  5. Nancy @ I Made This Dish says

    June 2, 2015 at 6:36 am

    OMG… I am in love…. with these pretzels and toffee. <3

    Reply

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Welcome

Hi I’m Peabody (yep, that’s my first name) and welcome to my site! Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Thanks for stopping by! Read more...

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