Craving something crunchy, spicy, or sweet? Edible DIY: Simple, Giftable Recipes to Savor and Share is for you. Lucy Baker, columnist for SeriousEats.com and aficionado of boozy, "spirited sweets" is back at it with this recipe wonder, full of 75 easy-to-make treats that you can enjoy at home or gift to your favorite folks. And don't let names like Spicy Pumpkin Seed Pecan Brittle and Crema de Limoncello raise the heat and scare you out of the kitchen — all of Baker's concoctions are made with the fewest ingredients possible and require no Culinary Institute degree. Here's a taste — we mean tease — of the goodness that graces Baker's DIY cooking manual: Chocolate-Covered Pretzel Toffee.
1 stick unsalted butter at room temperature
1 ¼ cups sugar
1 tablespoon light corn syrup
¼ teaspoon baking soda
½ teaspoon vanilla extract
1 ½ cups crushed thin pretzel twists or thin pretzel sticks
6 ounces semisweet chocolate chips
1 teaspoon fleur de sel or flaky sea salt (optional)
Line a baking sheet with parchment paper and set aside.Then combine butter, sugar, corn syrup, salt and 2 tablespoons of water in a medium saucepan. Cook over medium heat, stirring occasionally until the mixture reaches 300°F, for about 10 minutes. Remove the saucepan from heat and immediately add baking soda, vanilla extract, and stir in crushed pretzels. Next pour the mixture onto the parchment paper (be quick!), and spread as thinly as possible. Let the toffee cool and harden for about three minutes. Sprinkle toffee with chocolate chips and allow them to melt for 2 minutes. Spread the chocolate evenly over the toffee and sprinkle with fleur de sel if your taste desires. Chill the toffee in the fridge to harden for 2 hours, and upon removal, break into large shards. Store in an airtight container and indulge your sweet tooth for up to three weeks.
Enjoy this and 74 other spectacular (and simple!) recipes from Baker's Edible DIY for only $11.82 at Barnes & Noble.