"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for English toffee, by Maytha Smith, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter 1 cup sugar 1 tablespoon white Karo syrup 1/8 teaspoon salt
Partially melt butter in a heavy duty sauce pan (at least 2 quart) at medium heat. Quickly add other ingredients listed above while constantly stirring with a wooden spoon until the mixture takes on the color of medium tan. At this point drop a small dollop of the mixture into ice water, allow a few seconds for it to cool and then test to see if it cracks with medium pressure between your fingers. Make sure it cracks and is absolutely not just squishy. Quickly add 1 teaspoon vanilla flavoring and ½ cup chopped (medium sized) almonds. Stir vigorously and pour immediately onto aluminum foil that has been stretched out over a cookie sheet allowing approximately 8 X 8 inches of space for candy to spread out. Let it spread without your help. (If you see multiple bubbles gently touch them with the back of the spoon so they will pop and level out.) Wait one minute and then sprinkle generously with milk chocolate chips. Allow the chips to melt but not cool. Spread over candy and then sprinkle with finely chopped almonds. Allow to cool to room temperature then cover with waxed paper and place in the refrigerator over night. Break it into pieces. Should be stored in a heavy duty Zip-Lock bag. ENJOY!
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