Monday, November 28, 2011

english toffee

We spent Thanksgiving and the past weekend with my husbands family in Texas.  We had a lovely holiday, wonderful meal and enjoyed our time relaxing with family.   We spent lots of time in the kitchen cooking and baking dishes and treats from new and old recipes.  Plenty of fun and laughter!  My mother-in-law makes the BEST homemade toffee ever - seriously!  I look forward to enjoying this delightful candy every year.  Over the weekend she gave me a lesson in the art of toffee making!  It turned out perfect (of course) and I cannot wait to make another batch.  Perfect for a tasty holiday gift (or for Santa)!

1 cup sliced/toasted almonds, divided use
1 cup butter
1 cup sugar
1 Tbsp. white caro syrup
3 Tbsp. water
2 1/2 regular Hersey bars, broken

Toast almonds to very light brown (cook at 250° for 10-15 minutes).  Finely chop 1/2 cup and coarsely chop the other 1/2 cup.  Line a jelly roll pan or cookie sheet with foil.  Sprinkle 1/2 cup coarsely chopped nuts over foil evenly, set aside.
In a heavy sauce pan melt butter over medium heat.  Stir in sugar, 3 tablespoons water and corn syrup.  Cook over medium-high heat until boiling, stirring constantly with a wooden spoon to dissolve sugar for about 4 minutes.  Clip candy thermometer to side of pan.  Cook over medium heat, stirring frequently, until the thermometer registers 290°, soft crack stage (should take about 15 minutes). 

Remove from heat and remove thermometer.  Pour over almonds in the pan, distributing as evenly as possible.  Sprinkle the Hershey chunks on the toffee and let stand for 1 minute.  Spread the melting chocolate evenly over the surface of the candy.  Sprinkle with the finely chopped almonds and press them gently into the chocolate.  Let cool and break apart to serve.

Delicious and dangerous!
(this batch came home in my suitcase...)

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