Friday, November 20, 2015

Chefmate II Food Thermometer Review And Holiday Toffee Recipe

Wow! Can you believe that we are less then a week away from celebrating Thanksgiving? Here in my neck of the woods -- Northeast USA – the weather feels more like the cusp of spring versus the cusp of winter. But, we’re on our way to winter none-the-less and I am prepared for some good ol’ holiday cooking. I’ve written before about my sweet tooth, which I will absolutely indulge for the season and I’m sharing my Pop Shock Christmas Pecan Toffee Recipe!

But, before I do let’s check out the latest foodie gadget to come my way. The Chefmate II Food Thermometer is multi-purpose, so although I tested it out on my toffee the thermometer is completely suited for all cooking needs like meats and such. It features an easy-to-read digital display, which for anyone who has struggle to “see the line” on a conventional cooking thermometer knows what a pain that can be.

There are two features that I found to be very helpful with the Chefmate II. One, it operates off of 1 AAA battery, which has an auto-off after 10 minutes and two, it has a magnetic holder so you can place the thermometer right on the fridge for easy access – okay, let’s make that three – this thermometer is also foldable so you’re aren’t going to accidentally take the temperature of your hand. Oops -- 100% Lifetime Warranty!

The Chefmate II Food Thermometer lists for $18.95 and is currently on sale at Amazon for $14.95.

Pop Shock Christmas Pecan Toffee Recipe

  • 1 tablespoon plus 2 cups butter, divided
  • 2 cups sugar
  • 1 cup chopped pecans
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1/2 cup finely chopped almonds

Grease a 15x10x1-in pan. In a heavy saucepan, melt butter. Add sugar, pecans, water and salt. Cook, stirring continuously over medium heat until a thermometer reads 295°. Remove from heat and add vanilla. Quickly pour into greased pan. Let stand at room temperature until cool, which will take about 1 hour.

While your waiting for the toffee to set, melt 1 cup chocolate chips over a low heat. Spread over toffee and refrigerate until set. Turn over onto an baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped pecans. Let stand 1 hour. Break into bite-size pieces.

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