Whatcha Makin' Now?: English Toffee with Almonds


Monday, December 19, 2011

English Toffee with Almonds

Yesterday, I shared my mom and dad’s Rocky Road recipe.  Today is English Toffee.  You will need a candy thermometer for this one but it’s worth the investment. 

English Toffee
Mom and Dad

1 1/3 cup sugar
1 cup butter melted
3 Tablespoons water
1 Tablespoon light corn syrup
1/2 cup chopped almonds
6 oz semisweet chocolate chips
1/2 cup chopped almonds
Candy thermometer

Butter a cookie sheet.  

In a medium saucepan combine sugar, melted butter, water and corn syrup.  Cook over medium-low heat stirring occasionally to the hard crack stage, 300 degrees F.  About 30 minutes.  (It is important to use a low heat and not rush this.)

When you reach 300 degrees stir in ½ cup chopped almonds.  Pour onto cookie sheet and spread to ¼ inch.  The cookie sheet will become VERY hot so be careful. 

Sprinkle the chocolate chips over hot candy and let stand 1 minute to melt.  Then spread to frost.  Sprinkle the remaining almonds on top of the chocolate (you can skip this if desired.) 

Refrigerate until candy is cool.  Break into pieces and enjoy!  

Thanks for the pictures, mom!