A good, basic recipe for making rich, butteryEnglish toffee.
Recipe: English Toffee
1 cup butter2 cups granulated sugar1 cup toasted slivered or slicedalmonds – divided use1 cup semisweet chocolate pieces
Generously butter a large baking sheet.Set aside.
Combine butter and sugar in a large heavysaucepan. Cook and stir over high heat until mixtureboils. Reduce heat to medium; cook, stirring constantly, untilcandy thermometer reaches 310°F(155°C). Remove from heat and add1/2 cup of the almonds. Stir quicklyand pour onto prepared baking sheet.
When it has cooled somewhat, but is stillvery warm, sprinkle the semisweet chocolatepieces over top. Once softened, spread chocolate with aspatula evenly over toffee. Sprinkle withremaining 1/2 cup of almonds.
Cool and and break into serving pieces.
Makes about 2 pounds.
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