Beer Toffee

I was inspired by a beer brittle recipe I have, and decided to make beer toffee instead. Holy delectability, it turned out amazing!

You will need:

1 c. unsalted butter (NO substitutes!)
1 c. sugar
1/4 c. stout or porter (I used Bell's Kalamazoo Stout, but any stout would be wonderful in this)
1/2 tsp. kosher salt
1/2 c. bittersweet chocolate chips (in something like this, I go for quality, and used Ghirardelli)
1/2 c. sugar
1/2 c. stout or porter (same as in the toffee)
1 c. coarsely chopped nuts (I used some roasted walnuts our friends had made)
1 tsp. kosher or other coarse salt

In a heavy saucepan over medium heat, place the butter, sugar, stout, and salt. Once the butter is melted, insert a candy thermometer over the side of the pot (I actually used my homebrewing thermometer). Stir constantly until the thermometer reads 300F, or the hard crack stage. Once it reaches that temperature, pour it into an ungreased 8x8" pan. Let cool.

While the toffee is cooling, prepare the chocolate. Over a pan of hot water (not boiling, not even simmering) set over medium-low heat, set a heatproof bowl and add the chocolate chips, sugar, and beer. Whisk constantly until it's melted and smooth. Spread over the hardened toffee. Sprinkle with nuts and the remaining salt. Let cool and harden for 2-3 hours. Break into pieces.

Makes a great holiday gift... if there's any left.

-Jennie