This is what burnt toffee looks like.
I have a bit of an issue with caramel. I always seem to burn the first batch…and sometimes the second. It’s very easy for it to burn in just a blink of an eye. Trying this toffee recipe I used my newly bought candy thermometer and still managed to burn it. I won’t even get into the mess of cleaning up the burnt black bottom of my pot. I think I may have to buy a “crappy pot” just to make tricky candy recipes so it won’t sting as bad if I have to toss it.
This is the Salted Cashew Toffee from Sticky, Chewy, Messy, Gooey. Even though I knew the toffee had burnt slightly, I tossed in the cashews and baking soda anyway. For me, there are few tastes out there that are more unpleasant than burnt sugar. Yet I still could not stop myself from eating these. Maybe I was reinforcing the “don’t burn sugar” message by eating these. My family loved these, however! I blame it on their lack of smell. My mom liked these enough to ask me to make a second batch before packing up all my kitchen books and tools and moving. The second time I made these, I followed RLB’s instructions for her Buttercrunch Toffee. I stirred constantly and when it hit 290F (or 295F?) I took it off the stove to add the rest of the ingredients (the temperature will continue to rise and then hit the hard crack stage). The result? Yummy toffee that’s not burnt.by