English Toffee Recipe
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Category: |
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Ingredients: |
Ingredients: ½ pound butter
5 tablespoons water
1 cup sugar
1 teaspoon vanilla
semi-sweet and milk chocolate chips
almonds, roasted and chopped
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Directions: |
Directions:Butter a jelly-roll pan and set aside.
Note: Double the recipe and pour the whole batch into a jelly-roll pan for a thicker toffee. If you like it thinner and you are doubling the recipe, butter two jelly-roll pans and set aside.
Combine butter, water, and sugar in heavy saucepan. Bring to a boil (leave it alone-no stirring yet). Don’t worry about the sugar that collects on the sides of saucepan. You can wipe the sides down with a spatula when mixture begins to turn color. When the mixture hits a hard boil and starts to brown you may begin to stir it. Don’t stir too often as this affects the temperature reading. Using a candy thermometer, bring to Hard Crack (or higher-160°F). Remove from heat and add vanilla. You may also want to add 1 cup of chopped almonds to toffee mixture when vanilla is added. Pour onto buttered cookie sheet. Spread with wooden spoon to desired thickness. Let set and cover with chocolate chips while still warm. Wait for chocolate to melt and then spread evenly over toffee. Sprinkle with roasted nuts. |
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