English Toffee
Ingredients
2 ½ sticks (10oz/284g) butter
1 ¼ cups (10oz/284g) granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¾ cup (4 ½ oz/128g) milk chocolate
⅓ cup (1 ½oz/43g) toasted chopped almonds
⅓ cup (1 ½oz/43g) toasted chopped pecans
Directions
- 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.)
Notes
- recipe from Gemma’s Bigger Bolder Baking