Classic English Toffee

Bigger Bolder Baker: My English Toffee recipe is a quintessential holiday candy -- delicious and crunchy! it also the perfect thing to have on-hand for a beautiful and simple gift! Gemma Stafford

 

Ingredients:

2-1/2 sticks butter

1-1/4 cups granulated sugar 

2 t. vanilla extract 

1/4 t. salt 

3/4 c. milk chocolate 

1/3 c. toasted chopped almonds 

1/3 c. toasted chopped pecans 

Instructions:  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 do not separate, until the mixture turns dark amber. 15-20 minutes or 285 degrees on a candy thermometer.

NOTE: If your toffee is still pale at this temperature, then continue to simmer a bit longer until you read the color a dark amber. Pour toffee mixture onto the prepared baking sheet and set aside to harden for 20 minutes. Gently melt the chocolate and using a spatula spread it thickly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate. Gently press the nuts into the melted chocolate. Refrigerate to JUST set the chocolate, 45-60 minutes. 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.