ニューヨーク・タイムズのインスタグラム(nytimes) - 6月29日 13時31分

A well-used, well-seasoned cast-iron skillet is truly an all-purpose pan: nonstick enough to cook eggs, hot enough to sear anything and completely functional for roasting, stewing, simmering and even baking. The original recipe for these buttery toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a #castiron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said. Make sure to bake the bars until very well browned across the top; that’s the sign that you’ve achieved the desired level of crisp chewiness. The recipe calls for the addition of either nuts or chocolate. (Or both!) @melinahammer photographed these crisp toffee bars for @nytfood. Visit the link in our profile to get the recipe. #midnightsnack

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