MAKES 2¼ LB • PREP & CHILL: 2¼ HR
1½ cups granulated sugar
2 sticks (1 cup) unsalted butter
3 Tbsp water
1 Tbsp light corn syrup
1 tsp vanilla extract
2 cups semisweet chocolate chips
¾ cup coarsely chopped peppermint candy canes
1 Line a 13 × 9-in. baking pan with foil, letting foil extend about 2 in. above opposite ends of pan. Lightly coat foil with cooking spray.
2 In a heavy-bottomed medium saucepan over medium heat, bring sugar, butter, water and corn syrup to a boil. Boil without stirring until a candy thermometer registers 300 to 310°F. (Or, drop a small amount into ice water. When mixture forms a brittle mass that snaps easily when pressed between fingers, it’s ready.) Off heat, stir in vanilla (be careful, it splatters).
3 Pour into prepared pan. Wait 2 minutes, then sprinkle evenly with chocolate chips. When chips become shiny, spread over toffee. Sprinkle with chopped candy cane.
4 Refrigerate at least 2 hours until cold. Lift foil by ends onto a cutting board; break toffee in bite-size pieces.
PER SERVING: 135 cal, 0 g pro, 17 g car, 1 g fiber, 8 g fat (5 g sat fat), 13 mg chol, 37 mg sod
Storage tip: This brittle can be stored in a refrigerator (or airtight at room temperature) for one month.
