English Toffee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. butter
2 2/3 c. sugar
2 Tbs. light corn syrup
6 Tbs. water
2 c. blanched, toasted almonds, coarsely chopped
2 lb. oz. dark chocolate
2 c. blanched, toasted almonds, finely chopped
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Directions: |
Directions:Lightly butter a 12 x 17 x 1-inch jelly roll pan or rimmed cookie sheet.
Melt butter in a large saucepan. Add sugar, corn syrup and water. With a candy thermometer, cook over medium heat, stirring constantly until the candy reaches 300ºF. Hold at 300ºF still stirring for 30 seconds.
Quickly stir in coarsely chopped almonds, and spread in the prepared jelly roll pan. Cool thoroughly.
While candy is cooling, slowly melt chocolate over low heat.
After the candy has cooled, cover the top of the candy with a layer of the melted chocolate that is thick enough to hold the chopped almonds. Sprinkle half the finely chopped almonds over the chocolate layer. Let the candy cool until the chocolate is firm to touch.
Invert the candy onto a second cookie sheet. Spread that top with a similar layer of melted chocolate and sprinkle with the remaining finely chopped almonds. Let the candy set until the chocolate is firm to touch. Break candy into bite-size pieces. Store in an airtight container. |
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Number Of
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Number Of
Servings:4 pounds candy |
Preparation
Time: |
Preparation
Time:Total Time: 2.5 hours |
Personal
Notes: |
Personal
Notes: 1) Use only Land O’Lakes or Challenge butter. Do not use Trader Joe’s, Costco or any other cheap butter. 2) Do not use Teflon or other coated saucepans. 3) You must use a candy thermometer.
Mary Stephens originally found this recipe in the December 1954 issue of Good Housekeeping. She and husband Charlie brought the recipe to Missouri where they were spending Christmas with Mom and Dad Hoofnagle. Mary and her mom made the very first family batch of this candy. Mary’s dad took samples to his office, where the candy was so popular that the office secretary typed the recipe on 3”x5” cards for everyone. One of those original recipe cards is still in use to this day. Mary makes multiple batches every year during the holidays, and she has shared the recipe with countless friends and family members over the years.
Another family story involving this recipe dates back to 1976. Mary's son Craig took some of this candy to his girlfriend, Kim, on Christmas Day that year. Craig and Kim called Mary that night asking for the recipe, and Kim has been making the candy ever since!
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