New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ann Hodgman
total prep 321 calories/serving
This is killer--in the best sense, of course. My husband was out of town when I tested it. I ate so much that I finally had to throw the rest away, hiding it under some coffee grounds so I'd stop thinking about it. Then the next morning I checked the garbage to see if it had really been covered with coffee grounds, but it had.
- 1 5-ounce bag kettle-style, salted potato chips
- 8 ounces unsalted butter, about 2 sticks
- 1 cup packed light brown sugar
- Preheat the oven to 350.
- Grease a ten-by-fifteen-inch jelly roll pan and line it with foil, then grease the foil. (Or line the pan with baking parchment.) Coarsely crush the potato chips and spread them over the lined pan in as even a layer as possible.
- In a large, heavy saucepan, over medium heat, melt the butter. Mix in the sugar and stir constantly until the sugar is completely dissolved. Then stir occasionally until the mixture reaches a boil. This may take awhile. Make sure not to confuse the air bubbles created by stirring with actual boiling. Bring the mixture to a full boil and boil, stirring constantly, for 1 minute.
- Pour the hot syrup over the crushed potato chips in as even a layer as possible. Don't worry if you can't cover the whole pan; the mixture will spread in the oven. Bake the toffee for 8 to 10 minutes. It should be a shade or two darker, and bubbling all over, before you take it out of the oven.
- Cool the pan on a rack. Chill it in the refrigerator for at least an hour before breaking it into pieces. Store the toffee airtight in the refrigerator. Eat it within a day or two, which shouldn't be a problem.