Mmmm English Toffee Recipes

CLASSIC ENGLISH TOFFEE RECIPE

Steps:

• Line a medium baking sheet with parchment paper and set aside.
• In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
• Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
• Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
• Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
• Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

ENGLISH TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

ENGLISH TOFFEE

Steps:

• In an 11 x 17 cookie sheet or jelly roll pan (needs to have sides), sprinkle 1/2 cup of the chopped nuts.
• Place all remaining ingredients except nuts and chocolate chips in a heavy skillet. Turn heat to high and cook stirring constantly until the mixture is the color of honey (about 7 - 10 minutes).
• Poor mixture into the cookie sheet or jelly roll pan. Let stand for approximately one minute and then sprinkle the chocolate chips over the top.
• Let stand until chocolate chips have softened (about 5 - 10 minutes), then spread the chocolate over the mixture and sprinkle with the rest of the chopped nuts.
• Let it cool until the chocolate isn't sticky (about 2 hours), then break into pieces. It keeps for weeks if stored in a cool, dry place, but trust me it won't last that long!

ENGLISH TOFFEE

Steps:

• -Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?)-Combine butter, sugar, water and corn syrup in a medium saucepan.
• Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling. This is hot stuff!).
• Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.
• -At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.
• -Removefrom heat and pour onto slightly greased pan.
• -Spreadout candy to edges and corners.
• -Topwith chocolate chips.
• The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.
• -Sprinklewith walnuts if desired, though some people prefer to skip the walnuts. Also other favorite chopped nuts (almonds, peanuts, macadamias, etc. may be substituted for walnuts.
• -Coolcompletely, about 2 or more hours.
• -Breakinto pieces and try not to eat too much yourself.