Monday, December 10, 2012
Homemade English Toffee a Christmas Tradition
Toasted almonds in a buttery sweet, melt in your mouth toffee, slathered in luscious chocolate with more toasted almond bits. Heavenly treats your family will love. My mother started making toffee when I was 13, and it became a tradition. I started the same tradition when I was raising my own children, so they would have a bit of the grandmother they never knew. Here's our version, easy and delicious. No water, no corn syrup, I like this recipe the best as it is.
1 cup real butter
1 1/2 cup sugar
1/2 cup toasted almond slivers
1/2 cup each semi-sweet and milk chocolate chips
In a heavy duty pot, melt butter and add sugar. Over medium heat, or a little lower depending on your stove, continue to cook, stirring constantly with a back and forth motion over all the pan bottom to keep from scorching. Using a candy thermometer bring toffee to 290 degrees. Before you get to that temperature you might find there is a separation stage, where it looks as if there's a layer of oil that separated from the carmelized sugar. Keep stirring and it will go back in to the toffee mixture. Do not pour it off, you will ruin your toffee. ( I test by dropping a drizzle into a cup of cold water and tasting it. You want a smooth texture, not grainy. I have learned to eyeball this over the years as there's a point where you get just past the grainy texture, but before it gets too brown. You want a nice golden brown. ) Add nuts, stir in and pour onto cookie sheet. This will make the pan very hot so you want to put the cookie sheet on a cooling rack. You do not need to butter the sheet as some recipes suggest, as it makes the toffee too greasy. After about 5 minutes, sprinkle the chocolate chips on the hot toffee. Let it sit for a few minutes and then using a spatula spread the melted chocolate over the toffee. You can sprinkle it with more toasted almond bits if you like, we do. :-) If you have any questions drop me an email. I hope you get a chance to try this!