Recipe Exchange: English Toffee

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Are you ready for another recipe? I keep getting asked for this recipe, so what better time to share than on an Old Fashioned Recipe Exchange Tuesday?! I’m linking up with Little House on the Prairie Living once again with a recipe for skrumptious ENGLISH TOFFEE. If you’ve never made your own, you’re in for a treat. It’s easy to make your own! It does take some time, stirring and babysitting though, but WELL WORTH it! Yum!

You’ll notice in the photo that this is the batch I put the chocolate on too soon and it created concaves. Aaargh!  I shouldn’t have hurried it, so don’t do that! : > Even still, it is so, so yummy!

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English Toffee

1/2 cup chopped toasted almonds or pecans (for bottom layer)
1 cup butter (salted)
1 cup sugar
1 T light corn syrup
3 T water
3/4 cup semisweet chocolate chips
1/2 cup chopped toasted almonds or pecans (for top layer)

Line a cookie sheet with tinfoil and sprinkle 1/2 cup of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 1 1/2 pounds.

The ingredients:

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It starts out pretty liquidy.

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Starting to thicken up.

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Poured out on the cookie sheet.

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Spreading the chocolate chips.

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The finished product sans nuts.

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I found this recipe at The Idea Room!

Happy Cooking!!

Post image for Old Fashioned Recipe Exchange 1/8

 

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