For those of you owning up to being on Santa’s naughty list: kudos. You’re probably having much more fun than those “nice” people anyway. And just for you… here’s a recipe that will corroborate your status.

Revel in it. Enjoy it. Be sassy. Be mischievous. Let that twinkle in your eye shine.

Imbibe in a little to much Christmas cheer and let everyone think you slaved for hours (you didn’t) and made this treat only for them (you didn’t).

Chocolate & Pecan Buttercrunch Toffee

source: David Lebovitz

• 2 C toasted pecans, almonds, or whatever nuts you like, chopped between fine and coarse, toasted if you have the time
• 2 Tbsp water
• 1/2 C butter cut into pieces
• a nice, generous pinch of kosher salt
• 1 C white sugar
• 1/4 C packed brown sugar
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1 C dark chocolate chips

• Lightly oil a large baking sheet
• Sprinkle half the nuts into a rectangle on the baking sheet, staying away from the edges. When you get around to pouring over the toffee the nuts will spread out.
• In a sauce pan with high sides, fitted with a candy thermometer, heat the water, butter, salt and both sugars. Try not to stir the mixture. Heat over medium heat until your candy thermometer reaches 300 degrees F. NO MORE. It tends to go from just done to burnt in seconds. Trust me.
• Once the temp reaches 300 degrees (once you’re over 300 the toffee will turn dark brown and smell burnt), remove from the heat immediately. Quickly stir in the vanilla and baking soda. The mixture will foam A LOT, hence the sauce pan with high sides. A really long handled spoon is also quite handy.
• Quickly pour the toffee mixtures over the nuts on the baking sheet. QUICKLY. Try to pour the mixture so it forms a relatively even layer. If you need to, you can try and spread it out with a spatula but you won’t have a lot of time before it starts setting.
• Sprinkle over the chocolate chips and let them stand for about two minutes until you can spread them in an even layer over the toffee.
• Sprinkle over the remaining nuts and gently press into the chocolate. If you want, sprinkle a little extra salt on top.
• Cool completely then break into pieces.
• Store it in an airtight container. Depending on how naughty you are it won’t need storing. You’ll eat it all and not share any of it. Shame, shame.

Notes:

• Don’t let the use of a candy thermometer scare you off. You can get one at Canadian Tire for about $7. It pretty much guarantees you perfect results. This recipe is so easy you’ll find yourself making it again and again.