Cook, stirring constantly, until temperature reaches 260 degrees on a candy thermometer. Making toffee is time sensitive and requires you to work swiftly, so again, preparing everything ahead of time is vital! Notify me of follow-up comments by email. Add chopped nuts; continue cooking to 290 degrees, stirring constantly. Return to the fridge for another 2–3 minutes. Break into pieces, and store in an airtight container. They are hard to stop eating! Although if you don’t want your toffee to be lonely add in my other favorite recipes for cookie tins! The Best Homemade English Toffee Recipe - The Food Charlatan Gradually increase the heat and let the mixture boil. Make sure that the point of the … First, make the toffee layer by cooking butter, sugar, and a little corn syrup and water in a saucepan on the stovetop. You can store this in the refrigerator for up to 1 month in an airtight container. Stir the butter toffee constantly with a rubber spatula until the mixture begins to boil, about 5 minutes. Lay another Silpat and baking tray on top of the toffee and flip in one quick motion. The defining factor of English toffee is the thick layer of chocolate slathered on top with a generous dusting of toasted nuts. Let cool until solid, then put it in the fridge to continue to cool for about 20 minutes. Then toasted chopped almonds are folded into the toffee mixture before pouring onto the pan and hardening. Topping – Semi-sweet chocolate chips are melted and spread on the hot toffee layer and then sprinkled with pecan pieces and sea salt. Along with gathering your ingredients here’s a list of kitchen tools you’ll need to have during the process as well: Candy Thermometer – A critical part of candy making is removing it from the heat at just the right temperature! This toffee is so good you can skip making anything else for your holiday tins, just fill them up with this candy! Chill in the refrigerator for about 1 hour until the chocolate has hardened, then break it into roughly 2-inch pieces. Do not make this on a day where it is raining, humid, or snowing. Buttery English Toffee. These easy cookies are fun to make all year long. Once the mixture comes to a boil, attach your candy thermometer. In the world of candy making, toffee is the pinnacle. So stick around a discover something delicious! Quickly turn into greased 13x9x2-inch pan. Let the toffee sit for 2 minutes. If you'd like to have nuts in your toffee, toss a handful of almonds onto … Transfer toffee to a rimmed baking sheet lined with parchment paper and spread into a thin, even layer about ⅛ to ¼-inch thick. Sprinkle toffee evenly with the pecan pieces and salt (if using) and let sit for 10 minutes. This post may contain affiliate links. Click the button above to save this delicious recipe to your board! If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. Toffee bits would also be a wonderful addition to the topping! You can absolutely make just the toffee and break it into bits to use in fudge, cookies, bars, etc. Cool thoroughly. She brings it in every year, and it's some of the best toffee I have ever had! Remove the saucepan from heat and quickly stir in chopped almonds. Add chopped nuts; continue cooking to 290 degrees, stirring constantly. This is the perfect sweet and salty combination for popcorn. It should thicken and darken to a golden color. Cook 25-40 minutes, stirring occasionally, until candy thermometer … Click here to learn more! Heavy Bottom Pan – Heavy, high-quality stainless steel saucepans are best to use when making candy since they allow the heat to be distributed more evenly. Let it boil for only about 15 minutes, until it reaches 305° Fahrenheit. Yes! RECIPE TIP: Do not use a non-stick skillet for this English butter toffee recipe, a heavy-bottomed stainless steel ban is best. Jump to Recipe Jump to Video Print Recipe Crunchy, buttery toffee topped with a blanket of chocolate & a dusting of almond meal, this is English Toffee at its best. I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! For best results make the candy on a clear dry day. Let this toffee recipe interrupt the hustle and bustle of the cookies and pies you’ve been making for the holidays! All Rights Reserved. Melt 1 bar chocolate over hot water. After the chocolate is spread over top, the nuts need to be tossed on top immediately or else they won’t stay attached. Generously butter a cookie sheet. Parchment Paper – Every baker’s best friend! Continue boiling and stirring until the candy mixture … Finish the toffee off by sprinkling the pecan pieces and salt over the melted chocolate and let sit for 10 minutes. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Pinterest. Spread on one side of toffee. Cook, stirring constantly, until temperature reaches 260 degrees on a candy thermometer. I love bringing you family favorite recipes for weekday meals and holiday celebrations! You can also Subscribe to my Newsletter so you never miss a delicious recipe again! Peanut Butter Fudge, Crockpot Candy, or Shortbread Christmas Crack! 4 %, (12 ounce) package mini chocolate chips. And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! In saucepan melt butter. Now that you’ve taken a bite of this delicious English Toffee aren’t you glad you made a few batches? Cool 2 minutes; sprinkle with chocolate pieces. English Toffee is an absolute timeless holiday treat, this classic has been everyone’s favorite for decades! Continue stirring until the mixture is golden brown and registers 305°F but no more than 310°F on the candy thermometer, this is called the crack stage. In a medium size saucepan add the butter and sugar and cook on medium … The toffee recipe never made it into the book, but I've been making it frequently this season and figured it was the perfect time to finally share it on the blog. And English toffee is rich and buttery, has a good crispy snap, and yet is somehow easy to eat. Remove spoon from pan, and cook to a very brittle stage (300 °F to 310 °F on a candy thermometer). 13.2 g Yes, it’s best to make this candy when it’s not raining, snowing, or humid. Serve. I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! 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