English Toffee

 

Time: 55 minutes Active Time: 40 minutes

Yield: ~48 pieces

Ingredients:

1/2 cup coarsely chopped or sliced almonds

1/2 cup finely chopped almonds for topping
1 cup butter
1 cup sugar
2 tsp water
1 tablespoon light corn syrup
¾ cup semisweet chocolate pieces

1 tsp vanilla

Instructions:

1. Line a 13x9x2-inch pan or a sheet pan with foil (or parchment paper or a silicone mat), extending foil over edges of pan. Sprinkle a 1/2 cup of chopped almonds in pan. Set pan aside. Prepare everything you'll need ahead of time.

2. Butter sides of a heavy 2-quart saucepan. In saucepan on low heat, stir butter, sugar, water, and corn syrup. When the butter has melted, turn heat up to medium-high heat and stir until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. If it starts to darken, remove from heat immediately.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan.

4. Let candy stand a few minutes until firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered in a cool place to prevent the chocolate from melting. 

Source: Grandma / Mary Lynn

Notes: It is important you have a good candy thermometer for this recipe. If you pull the candy from the heat too soon (less than 290), the toffee will be sticky and chewy and can pull out the fillings from your teeth! The temperature should read between 290 and 300 (hard crack stage). If you go much above 300 you risk burning the toffee. I wear kitchen gloves to avoid burns while stirring the hot candy.