Directions: |
Directions:Prepare cookie sheet - Line with foil & coat lightly with cooking spray
Sprinkle 1 C crushed almonds evenly on pan - set aside
In heavy medium-sized pan (use a Dutch oven pot if available) melt butter with sugar, dissolving sugar completely
Add water and salt, turn up heat to med-high, stirring until mixture starts to bubble.
Do not stir mixture again. Brush sides of pan periodically with water and a pastry brush to prevent crystallization.
When mixture reaches 300º and it's dark-caramel-colored, carefully pour candy over almonds evenly. You may need to spread it a little with a silicone spatula.
At his point, top candy evenly with the chocolate. Let it sit a minute to soften and then spread chocolate. evenly.
Sprinkle remaining crushed almonds on top. I press them down slightly into the chocolate.
Cool completely, in the fridge if you have room. Break into serving-sized pieces with a butter knife
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Personal
Notes: |
Personal
Notes: This recipe has many variations:
Use pecans, increase choc or nuts if you like.
You may 'score' toffee before it sets up with an oiled butter knife to make more uniform pieces.
Use smaller pan for thicker toffee
*this candy is usually very simple but if your candy separates during cooking, start over with a very clean pan.
If it's under-cooked the candy will be sticky
Test a spoonful of toffee in a glass of ice-cold water, if you don't have a candy thermometer. The cooled candy will be crunchy.
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This recipe for English Toffee is from