Directions: |
Directions:Prepare pan that you will put the toffee into to cool. Use parchment paper to line the bottom. Depending on how thick you want the toffee I used a 9x9 pan for this batch.
If you want Almonds and Chocolate on the top and bottom of the candy, you can start by putting parchment paper on the bottom of the pan, then toasted crushed almonds, and then one or two cups of chocolate chips on top of that.
Once you pour the hot Toffee on top, it will melt the chocolate. I only put the chocolate and nuts on the top of the candy.
Melt butter and sugar in a stainless-steel pan on a medium/high heat. Do not use a plastic spoon to mix as it will melt. Use stainless steel spoon, or wooden spoon.
Make sure to constantly stir. You want to bring up to 300 degrees, or a light brown color, like coffee with cream in it. Don’t go to dark or it will have a burnt taste.
After you start heating, it will go through a couple stages. One is the sea foam stage where it gets foamy, then you know your starting to get there. Keep stirring briskly to incorporate the sugar and butter. As it continues to heat, it will start to darken. You may see it start to separate, but you need to mix fast enough to bring it together. The mixture is extremely hot, be careful not to splash yourself.
When the desired color is reached or 300 degrees, poor into your prepared pan.
Let cool for around 5 minutes, then put chocolate chips on top, around 1-2 cups, depending on how you want.
Let the chips sit for a minute or two then spread across toffee until covered.
Then add your crushed almonds if desired.
Let cool in refrigerator for an hour or two before breaking up.
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This recipe for Old English Toffee is from