"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

English Toffee Recipe

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This recipe for English Toffee, by , is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup butter
1 small bag Nestle's chocolate morsels
1/2 cup sliced almonds, toasted

Directions:
Directions:
line a 9x13 pan or cookie sheet with wax paper. Toast almonds in 350 oven until golden brown. Chop and set aside.

In medium-sized heavy saucepan, combine sugar and butter over medium high heat. Boil until hard boil, stirring occasionally. Toffee should be dark caramel color. If butter separates from mixture, remove from heat and mix with spoon until incorporated again. Immediately spread in prepared pan, tilting pan to distribute evenly.

Sprinkle semi-sweet morsels over toffee. Wait 5 minutes for chocolate to melt before spreading over toffee. Immediately sprinkle with almonds.

Cover candy with wax paper and place in refrigerator until chocolate is set (10-15 minutes).

Break candy into pieces and store in airtight container.

Personal Notes:
Personal Notes:
Easy and delicious for Christmas tins. Best made on a dry, cool day.

 

 

 

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