English Toffee

Bruce Gurnick's Note:

This recipe is unbelievably tasty. This toffee make a delicious gift at holiday times. You won't be able to control yourself from eating more. Other nuts can be substituted for almonds if you wish.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 20

• 1 lb butter
• 2 cups sugar
• 6 tablespoons water
• 2 tablespoons light corn syrup
• 1/3 lb raw slivered almonds
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Directions:

1. -Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?)-Combine butter, sugar, water and corn syrup in a medium saucepan.
2. Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling. This is hot stuff!).
3. Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.
4. -At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.
5. -Removefrom heat and pour onto slightly greased pan.
6. -Spreadout candy to edges and corners.
7. -Topwith chocolate chips.
8. The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.
9. -Sprinklewith walnuts if desired, though some people prefer to skip the walnuts. Also other favorite chopped nuts (almonds, peanuts, macadamias, etc. may be substituted for walnuts.
10. -Coolcompletely, about 2 or more hours.
11. -Breakinto pieces and try not to eat too much yourself.

Reviews

[ktkate]

I've made 2 batches so far for gifts at work, and they both taste great. I added toasted almonds to the first one and walnuts on top of the second one. Neither batch got to 300 degrees, before it hit hardball stage when I dropped a bit in cold water. I just poured it out then. Love the trick of letting the heat melt the chocolate.

[Darn210]

Love this recipe. I used toasted almonds throughout and Wilton Milk Chocolate Melts. I've never found a thermometer that I've trusted so . . . I cooked until it started turning a dark honey color (for me it was about 12-14 minutes) then I started testing by dropping ~1/4 teaspoon of mixture into a cup of ice cold water. Then tasting that small sample to make sure it was brittle and didn't gum up and stick to my teeth. After that, I removed it from heat and quickly stirred in my toasted almonds and poured into the pan.

[Chef #357884]

very easy 2 follow recipe and it was hard to stop eating