I have writer’s block, I think – Walnut Toffees

All right. Here it is. Tuesday. And another attempt at caramel.

This one is all right. Only all right, though. I had some walnuts to use up. I had some condensed milk open from something else I was whipping up.

The caramels weren’t very soft when they were cooled. I preferred them straight out of the freezer. They kind of shatter in your mouth and then get chewy. It reminds me of this one Canadian toffee (or English, maybe?) that my mum used to get when we were little.

Today is just today. There’s always tomorrow. Ok. Ok bye. I think I have writer’s block. You could gift these. That would be cute. But they’re not that good.

L

Walnut Toffee

From food.com

2 cups white sugar
2 cups light corn syrup
1/2 cup butter
2 cups evaporated milk
1 teaspoon vanilla
1 cup pecans, chopped
1/4 teaspoon salt
Line a 9×13 pan with parchment. (I halved the recipe and used a smaller pan.) Butter the parchment. Boil sugar, salt and corn syrup to 245 degrees, stirring occasionally. Add butter and evaporated milk gradually so that the mixture does not stop boiling, stirring constantly. Boil until the thermometer reaches 240 degrees F, being careful not to scorch the caramel. Remove from heat and stir in vanilla and nuts.  Pour into greased pan. When caramel is cool and firm, cut and wrap with waxed paper squares. Store in the refrigerator (or freezer, if you like a shatter-y caramel).

 

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9 Responses to “I have writer’s block, I think – Walnut Toffees”


  1. 1 Barbara Bamber | justasmidgen September 18, 2012 at 9:14 am

    I used to buy that toffee.. wasn’t it called McIntosh’s and came in a red plaid box?? Haven’t thought of that for years!

  2. 2 bakearama September 18, 2012 at 10:11 am

    These are making me very hungry right now!

  3. 3 Kellie K. September 18, 2012 at 9:23 pm

    I love caramels with my whole heart and stomach. These sound so good, I might just have to make them, but what I wish for more than to make them is for you to make them for me! haha

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