"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Toffee or English Toffee Recipe

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

Contributor:  
Contributor:  
Laura Macy - Grandma Lyon

Category:
Category:

Ingredients:  
Ingredients:  
4 cups sugar
1 cup water
1/3 cup light corn syrup
1 pound butter cut into squares
1 tsp salt
1/2 cup finely chopped almonds
1 tsp vanilla
3 6 oz semisweet chocolate pieces
1/4 - 1/2 cup finely chopped, lightly toasted almonds

Directions:
Directions:
Place sugar, water, corn syrup in a 4 quart kettle. Stir until blended bringing to a full boil and wash down the sides of the pan with a pastry bush dipped in water. Boil to 280 (use candy thermometer). Stir in the butter and a few pieces at a time and continue to stir until temperature is 315. Add 1/2 cup of unroasted almonds and continue stirring until candy thermometer registers 320 or slightly below. Immediately remove from heat, stir in vanilla and turn onto an ailed marbled slab or 2 oiled 11 x 15 x 1/2 jelly roll pans. While the candy is still quite hot, mark into squares with oiled spatula. It is easiest to spread a tin layer of chocolate on the candy while it is still warm. Melt the chocolate in the top of a double-boiler set over warm water. Spread the melted chocolate over the candy. Sprinkle with the chopped toasted almonds. Leave overnight. Store in airtight container.

Personal Notes:
Personal Notes:
This is a complicated candy recipe, however, it was given to me by my grandma and I wanted to keep it and share it with you. Enjoy!

 

 

 

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