English Toffee


1/2 cup coarsely chopped almonds, toasted
1 cup butter (don't substitute)
1 cup sugar
3 tbsp. water
1 tbsp. light corn syrup
3/4 cup semisweet chocolate chips
1/2 cup finely chopped almonds



Makes: 9x13 inch pan

Line a 9x13 inch baking pan with foil, extending foil over edges of the pan. Sprinkle the 1/2 cup of coarsely chopped almonds on top of the foil; set pan aside. In a pan melt butter over low heat. Stir in sugar, water and corn syrup. Cook over med-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing the side of the pan with candy mixture. Clip a candy thermometer to side of pan.

Cook over med heat, stirring frequently, till thermometer registers 290 degrees, soft crack stage. (It should be a dark carmel color) Mixture should boil at a moderate steady rate over entire surface. Reaching soft crack stage should take about 15 minutes. Watch carefully after mixture reaches 280 degrees.

Remove from heat; remove thermometer. Pour mixture over the prepared pan. Let stand 2-3 minutes or until surface is firm. Sprinkle chocolate chips over the surface and let stand for 1-2 minutes, until melted. When softened, spread evenly with a spoon or spatula. Then sprinkle with the 1/2 cup finely chopped almonds; press nuts lightly into melted chocolate. Chill until firm. Lift candy out of the pan with the foil; break into pieces. Store in a tightly covered container.

~When done right this will melt in your mouth. When it doesn't turn out it will stick to your teeth and you can't eat it.
~This is a Christmas favorite!

From: Glorious Grub Cookbook By. Joan Stewart


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