Use baking powder – not baking soda – in toffee recipe
A recipe in the story about holiday gifts from the kitchen in last week’s Food section contained a mistake.
The recipe calls for baking powder, not baking soda. Here’s the correct version:
Poor Man’s Toffee
From “The Cook’s Country Cookbook,” by the editors of Cook’s Illustrated. “Saltines seem like an unlikely ingredient for toffee, but they work remarkably well.”
For the toffee:
24 saltine crackers
1 cup sugar
1/2 cup light corn syrup
1 1/2 cups salted roasted peanuts
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
For the topping:
1/2 cup semisweet chocolate chips
4 tablespoons unsalted butter
1 tablespoon light corn syrup
For the toffee: Adjust the oven rack to the middle position and heat the oven to 250 degrees. Line the bottom of a 13-by-9 inch baking dish with waxed paper and spray the paper with vegetable oil spray. Arrange the crackers in a single layer, salt side down, on the waxed paper.
Combine the sugar, corn syrup and peanuts in a medium microwave-safe bowl. Microwave on high power until the sugar melts, about 2 minutes. Stir and microwave until the mixtures begins to boil, about 2 more minutes. Stir in the butter and vanilla until the butter melts. Microwave until the liquid begins to brown, about 2 minutes. Stir in the baking powder.
Working quickly, pour the sugar mixture over the saltines and spread evenly. (If the mixture hardens too quickly to spread, place the baking dish in a preheated 250 degree oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert the brittle onto a cutting board, peel away the waxed paper, and, using your hands, break the brittle into large pieces. Return the pieces, toffee side up, to the baking dish.
For the topping: Melt the chocolate chips and butter in a saucepan over low heat until smooth, about 5 minutes. Stir in the corn syrup and, using a spoon, drizzle the mixture over the brittle. Let harden for 1 hour. (The brittle can be stored in an airtight contain at room temperature for up to 4 days.
Yield: 15 pieces