Homemade English Toffee
Submitted by: Kristina, "The Budget Diva"
This simple candy is a classical favorite during the holidays or really any time of year. The pecan and chocolate topping is perfect.
Ingredients
- 1 pound lightly salted butter
- 2 cups sugar
- 1 cup slivered raw almonds
- 4 1 ounce squares unsweetened chocolate
- 8 1 ounce squares semisweet chocolate
- 1 1/2 cups ground pecans
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Method
In a medium saucepan, melt butter over medium heat. Slowly add granulated sugar, stirring constantly until it dissolves. Do not stir in a circle, instead, turn mixture over while stirring to help butter absorb sugar. Add almonds and stir until mixture reaches hard-crack stage, 300 degrees on a candy thermometer. At this temperature, the color of the mixture will be dark amber and puffs of steam will emerge as it is stirred. This will take 35-45 minutes. Meanwhile, melt chocolates in the top of a double boiler over gently simmering water. Pour mixture onto a buttered 12 X 18 baking sheet. Spread with a spoon to even out toffee. Allow it to rest about 5 minutes, then pour on melted chocolate. Spread evenly with a spoon and sprinkle pecans over surface. Allow toffee to harden 6-8 hours or overnight. Using hands, break into pieces. Store in an airtight container in a cool place.
Notes:
Number of Servings: 3 pounds
Submitted by: Kristina, "The Budget Diva" ( See all of Kristina, "The Budget Diva" Recipes )
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