You could buy toffee, but it’s super simple and much cheaper to make it your self. This is more than you’ll need for the Cackle Cookies, you could always cover the extra in chocolate and nuts.
Lay out a baking sheet with a silicon baking sheet on top. The baking sheet I used measured 9 x 13 inches. You can vary this depending on what thickness you want the toffee to be.
1 tsp vanilla, 1/4 tsp salt, 4 oz unsalted butter, 1 1/2 cup sugar and 1/3 cup water
I always use unsalted butter, and add the salt separately. That way I can always control the amount going into the recipe
Cook this over a medium high heat
Put the sugar into a pan. I used a frying pan, but it works the same in a saucepan
Add in all the other ingredients and stir constantly
You want all the sugar and butter to have melted before the mixture begins to boil
Once it begins to bubble stop stirring and set a timer for 10 minuets
At 4 minutes the bubbles look foamy, almost like frothy egg whites
At 5 minutes, there is barely any change, keep an eye on it
At 6 minuets, there is a definite colour change, the middle is a shade or two darker and that’s the spot to watch
At 7 minutes the mixture is bubbling beautifully
At 8 minutes the underneath will be darker, The toffee darken my the second and the aromas get stronger and yummier
At 9 minutes, toffee perfection. It is easy to say just a few more seconds, just a few more seconds, but the toffee will keep cooking for a fraction of time once it’s off the heat. Now’s the time to get it on the baking sheet so that it can begin it’s cool down
Use this toffee in the cackle cookies
The colour of the toffee in the photo on the right may look Perfect, But the centre is a shade darker, and underneath darker still. In the photo of it being poured, seconds later it has continued to cook and is will be burnt and bitter.