It’s Super Bowl weekend!!! First off, I just have to give a shout out to my hometown. Indy, I am insanely proud of you. From what I’ve seen and heard, this is going to be an amazing weekend! I wish I were there to celebrate the city and the people I love! Have a GREAT time!!
I will be watching along with most of the country on Sunday and, as we all know, Super Bowl Sunday means more than just an incredible game and the best commercials money can buy. It also means great food! To me, Game Day means munchies…and lots of them. This recipe is a sweet treat that I discovered last year and made to take to a Super Bowl party. These chips were a huge hit. They’ve got salty, sweet, chocolaty, and crunchy going on and that makes them perfect for the big game.
I started by measuring out my potato chips. I use thicker cut, kettle cooked chips. I’ve found they hold up perfectly with the toffee.
Next, it was on to the toffee. In just a few minutes, and with the help of a candy thermometer, I cooked up a simple vanilla toffee on the stove. Don’t be intimidated by working with sugar. If you have a candy thermometer, you can’t go wrong. Once the sugar and butter mixture came to 320*, it was ready!
I quickly and carefully stirred in my potato chips and then spread them out on a buttered cookie sheet. I had about a cup of potato chips that I didn’t mix in and those were pressed in on top of the sticky, toffee chips.
The sugar starts to harden up almost immediately after taken off the heat, so work quickly!
Next, I melted some chocolate to drizzle over those salty little dream chips.
I drizzled, and I drizzled, and I drizzled.
At this point, the cookie sheet went into the fridge for just a few minutes. It was just long enough for the chocolate and toffee to harden up.
Once the candy was set, I broke it up into pieces and we were ready to go!
It’s the perfect sweet addition to your Super Bowl munchie buffet!
I wish I could say “GO COLTS!!!” this weekend, but since I can’t, I’ll say “GO INDY!!!!” Show the world why I think you’re wonderful! I know you will!
I hope you all have a wonderful Super Bowl Sunday!
CHOCOLATE TOFFEE POTATO CHIPS
Adapted from Food Network Magazine
- 2 sticks unsalted butter, plus a little more to butter the cookie sheet
- 5 cups kettle cooked potato chips
- 1 cup sugar
- 2 tsp. vanilla
- 2 Tbsp. apple cider vinegar
- 5 oz. semisweet chocolate, finely chopped
- Line a cookie sheet with foil and butter the foil. Set 1 cup of the potato chips aside, break the remaining potato chips in half if they are very large.
- In a large saucepan, combine the butter, sugar, vanilla and vinegar. Cook, over medium-high heat, until the temperature reaches 320* F on a candy thermometer about 10 minutes. Stir occasionally as it bubbles.
- Once the sugar mixture comes to temperature, remove the pan from the heat and carefully stir in the 4 cups of potato chips. Quickly spread them out on the prepared cookie sheet. Spread in a thin layer. Press the remaining chips into the toffee chips. Let cool. (This does not take long!)
- Place the chopped chocolate in a microwave safe bowl. Microwave, and stir, at 30 second intervals until melted and smooth. Drizzle the chocolate over the toffee potato chips. Let cool to let the chocolate set, or place the cookie sheet in the fridge for just a couple of minutes to help. Once set, break up the toffee into pieces and store in an airtight container.