English Toffee

My mom always makes this English Toffee at Christmastime. I started making it twenty years ago to gift to friends and family. It quickly became a favorite of everyone and is now pretty much expected before I go through the door at my in-law’s house for Christmas.

To make this recipe you’ll need a large saucepan or stockpot and a candy thermometer. This is the one I use.

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Author: don't eat THE PLATE (www.donteattheplate.com)

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English Toffee

Sweet and crunchy with extra flavor from the toasted almonds and chocolate on both sides, this candy is the perfect treat to share (or hide it in the fridge and keep it all for yourself, I won't tell)! I like to triple this batch so there's plenty to go around.

Prep time: 10 MinCook time: 1 H & 15 MInactive time: 1 H & 30 MTotal time: 2 H & 55 M

Ingredients

• 1 cup butter
• 1 1/3 cup sugar
• 1 Tbsp light corn syrup
• 3 Tbsp water
• 1 cup coarsely chopped almonds, toasted
• 3/4 cup finely chopped almonds, toasted
• 12 oz chopped chocolate (or chocolate chips)

Instructions

Prepare the Almonds

1. Chop almonds and sort by size so that you have 1 cup of coarsely chopped almonds and 3/4 cup of finely chopped.
2. To toast almonds in the oven: preheat oven to 325 degrees. Spread chopped almonds onto a sheet pan covered with parchment paper. Bake for 5-8 minutes, stirring once or twice. This is my favorite way to toast the almonds when I have a large amount, such as when I'm making multiple batches.
3. To toast almonds in the microwave: spread chopped almonds on a microwave safe plate in a wreath shape (leaving the center of the plate uncovered). Cook for 3 minutes on high. Stir and cook for approximately 2-3 more minutes, stirring between each minute.

Make the candy

1. Prepare a half sheet pan (cookie sheet) or a 9 x 13 pan by rubbing butter on the bottom of the pan.
2. Melt butter in a large, heavy saucepan over low heat. Add sugar, syrup, and water and increase heat to medium high.
3. Cook, stirring often with a silicone spatula until you reach 300 degrees (watch carefully after the mixture reaches 280 degrees, because the temperature rises quickly after that).
4. Immediately stir in coarsely chopped nuts and spread onto prepared pan. Using a spatula, spread and stretch the candy until it's 1/4 inch to 1/2 inch thick. Don't worry if there are some holes, you don't need it to be a solid sheet since you're just going to break it up later.
5. Let cool for 2 minutes, then sprinkle half of the chocolate on top. Wait 2-3 minutes for the chocolate to melt. Spread the chocolate in a thin layer over the candy and sprinkle half the finely chopped almonds on top.
6. Place pan in the refrigerator for at least half an hour.
7. Melt the remaining chocolate using a double boiler or the microwave as follows: for the microwave, place chocolate in a microwave safe container. Heat for 1 minute and stir. Continue to heat in 30 second increments, stirring between each until chocolate is melted. To use a double boiler, place chocolate in the top of a double boiler with water in the bottom. Heat on the stove at a low temperature, stirring often until chocolate is melted.
8. Flip the candy over in the pan. Don't worry if the candy breaks into pieces, although it is easier to spread the chocolate onto a larger sheet of candy. Spread the melted chocolate using a spatula. Sprinkle with remaining finely chopped almonds.
9. Return to the refrigerator for at least half an hour. Remove from the refrigerator and break candy into desired size pieces (I like to make mine bite-sized pieces). Store in the refrigerator in an airtight container for up to two weeks.

Notes

WHAT TO LOOK FOR WHEN COOKING: When cooking the candy, be sure your pan is large enough. The candy mixture will start to boil, then increase in volume by about double the amount. It will reduce back down and start to turn an amber color.

A NOTE ON STIRRING: At the beginning of cooking the candy, you want to be sure to scrape down any sugar crystals that accumulate on the side of the pan. If they fall into the mixture later, they can cause your candy to "break" which means the fats separate from the liquids. It still tastes good, but won't be the right consistency. Later, once the mixture has increased in volume and then reduced down again, you want to be sure you're stirring the bottom of the pan to avoid having any burned bits which will make your candy bitter.

EQUIPMENT: Make sure your saucepan is large enough! I use a 2 qt saucepan for a single batch and a 6 qt stockpot for a triple batch. A candy thermometer is a must for this recipe.