Easy English Toffee
A buttery toffee candy that can be enjoyed plain or enhanced with a chocolate and nut coating.
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Instructions
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Preheat the oven to 325 F and toast 3/4 cup whole almonds on a cookie sheet for approximately 10 minutes, stirring every 3 to 4 minutes until fragrant; let them cool and then finely chop.
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Line a 12x16 inch cookie sheet with aluminum foil and spray it with nonstick cooking spray.
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In a large heavy saucepan, combine 1 pound unsalted butter, 2 2/3 cups granulated sugar, 1/3 cup water, 1/4 cup light corn syrup, and 1/2 teaspoon salt.
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Cook over medium heat, stirring constantly until the sugar dissolves and butter melts; insert a candy thermometer.
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Bring the mixture to a boil, brushing down the sides with a wet pastry brush, and continue cooking, stirring frequently, until it reaches 300 F (about 20-30 minutes); stir vigorously if separation occurs.
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Remove the candy from heat, pour it onto the prepared baking sheet, and spread to an even thickness.
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Once the toffee begins to set, spray a knife with nonstick cooking spray and score it into small squares or rectangles; allow the toffee to cool completely, then break it apart along the scored lines.
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If desired, melt 1 pound semi-sweet chocolate in a microwave-safe bowl, microwaving in one-minute increments and stirring after each minute until smooth.
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Dip each toffee piece into the melted chocolate, place it on a foil-lined baking sheet, and sprinkle generously with the chopped nuts while the chocolate is still wet.
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Refrigerate the toffee for about 20 minutes to set the chocolate before serving.