OLD FASHIONED ENGLISH TOFFEE RECIPE | SIDECHEF
This is everything I had wanted in a toffee recipe - yummy buttery goodness, with a crisp light crunch results and it works!! I do hope you will try it and love it as much as I do.
Provided by Angie's Southern Kitchen
Categories Pescatarian Vegetarian Baking Shellfish-Free Intermediate Gluten-Free Egg-Free Soy-Free Christmas Entertaining Easter Holidays Fish-Free Peanut-Free Grain-Free Classic Tomato-Free
Total Time 4200S
Yield 12
Number Of Ingredients 8
Steps:
- Chop the Almonds (1 pound) into large chunks – just a rough cut. Set aside these go into the toffee.
- Line a baking sheet pan with parchment paper - set aside. In a food processor grind the remaining almonds into a coarse meal. Place almond meal on the baking sheet with the parchment paper.
- Add your Unsalted Butter (2 cup) and Salt (1 teaspoon) to pot and melt completely then slowly add your Granulated Sugar (2 cup) while stirring continually. Add your Water (1 tablespoon) and Light Corn Syrup (1 tablespoon) and continue to stir. The sugar will at first sink to the bottom of the pot. It will gradually melt and begin to incorporate into the butter. Then the mixture will begin to turn to look like taffy and change color.
- I cooked it until it reached 300 degrees F (150 degrees C) with a candy thermometer. You must be very careful working with this stuff not to get burned. Do not touch any of the candy mixture.
- Once your temperature reaches about 280 degrees F (137 degrees C) or so add your Vanilla Extract (2 teaspoon) and roughly chopped almonds to your sugar mixture. This will bring down your temperature. Continue to stir vigorously at this point it will look like it as separated but continue to stir and it will all come together and bring it up to 300 degrees F (150 degrees C). Once it reaches 300 degrees F (150 degrees C) remove from heat and continue to stir for about 5 minutes.
- Then pour your hot candy mixture on top of the almond meal and spread with an offset spatula to make smooth and even. While your candy is still hot add your chocolate. This way the heat from the candy will melt it nicely for you.
- Then sprinkle with the Chocolate (12 ounce) on top and spread with an offset spatula to smooth it out and sprinkle with a little more of the almond meal. I place it in the refrigerator for 30 minutes. Remove and break up into pieces.
- Serve and enjoy!
Nutrition Facts : Calories 64 calories, ProteinContent 0.8 g, FatContent 4.6 g, CarbohydrateContent 5.2 g, FiberContent 0.5 g, SugarContent 4.5 g, SodiumContent 18.5 mg, SaturatedFatContent 2.0 g, TransFatContent 0.0 g, CholesterolContent 7.0 mg, UnsaturatedFatContent 1.4 g
ENGLISH TOFFEE | ALLRECIPES
This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.
Provided by nora
Categories Desserts Candy Recipes Toffee Recipes
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 16 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 222.2 calories, CarbohydrateContent 22.6 g, CholesterolContent 30.5 mg, FatContent 15.5 g, FiberContent 0.8 g, ProteinContent 0.9 g, SaturatedFatContent 9.2 g, SodiumContent 82.9 mg, SugarContent 21.4 g
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