I have always loved toffee…a client of mine would send me toffee from Engstrom’s Almond Toffee years and years ago, oh I was in love. For years I would send this as our gift to others. I loved it…well it is rather expensive. But, well worth it I will add. I love a buttery light crispy crunchy candy, not the sticky kind you are in fear of breaking your teeth.
I have tried my hand at making toffee for years. For some reason, I have just never had any luck? Grrrr I have been told it is due to the humidity in the South? Dang it…When I would make the toffee it would always taste wonderfully deliciously buttery. But, it would stick to your teeth it would not be the crisp toffee I wanted. I have made over 16 different recipes in one year alone and who knows how many before then. I came up with a new recipe and oh my goodness it worked, it worked I was so happy I have finally mastered this…candy yea!! This is everything I had wanted in a recipe ~ yummy buttery goodness, with a crisp light crunch success it worked!! I do hope you will try it and love it as much as I do.
Old Fashioned English Toffee
1 pound whole raw skins on almonds – Trader Joes
1 pound unsalted butter
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
12 oz good quality chopped chocolate ~ I used dark
1 tablespoon water
1 tablespoon light corn syrup
Chop 2 cups whole almonds into large chunks – just a rough cut. Set aside these go into the toffee. Leaving some whole ~ a real rough chop.
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.
Two pointers here –
One – this is a dish you will have to stir ~ the whole time.
Two – I cooked the candy in my la creuset which I think has something to do with my success this time. If you do not own one use a nice heavy large sauce pot or dutch oven will work.
Add your butter and salt to pot and melt completely then slowly add your sugar while stirring continually. Add your water and corn syrup 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 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 add your vanilla and rough chopped almonds to your sugar mixture. This will bring down your temperature. Continue to stir vigorously at this point it will look like it is separating but continue to stir and it will all come together and bring it up to 300, once it reaches 300 remove from heat and continue to stir very vigorously for another 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.
Sprinkle the chopped chocolate on top, spread with an offset spatula to smooth. Once the chocolate cools a little top with the remaining almond meal. I place it in the refrigerator for 30 minutes. Remove and break up into pieces. Eat ~ yummy
I was so happy with the way it turned out, light buttery and crunchy. This is a recipe I will add to the Christmas baking list and repeat over and over again.
Wishing you a very Merry yet Sweet Christmas.
Angela – These look amazing! I don’t think I have the patience or self-control for these! But let me know if you ever need a taste tester!
Next time I make some toffee I will bring you a sample ~ K
That stuff goes fast, really fast.
I have been making English toffee for over 40 years and always used walnuts. I used the almonds and it was great.
Dawn
Thanks Dawn, for such a wonderful comment !! I worked on so many different recipes on this toffee…. I think was like 16 recipes I tied before getting one tweaked just right that worked for my humid climate and area. I have made this one for many years and get so many request for this candy. I will say it is one I love! Thanks for such a sweet thumbs up! Merry Christmas !! Angie
[…] English Toffee […]
Will this make enough for five neighbors (and some “tastes” for me)? Thanks, Merry Christmas!
Rose, It will ….makes enough for about 10 little baggies. Hope you enjoy! smiles Angie
I’m going to use your recipe for XMAS gifts. My mouth is already watering
Why does my butter keep separating from the mixture
Molly…it does in mine in the beginning too….so stir …stir stir…and it will come back together. Very Vigorously~~
I’m making this now. When are the rough chopped almonds added? Instructions say chocolate twice.
Nevermind reread the instructions…
Your instructions say unsalted butter but your picture of the ingredients show “salted” on the butter carton. Which do you prefer?
Christine, I always say in recipes and use most of the time unsalted butter. This was I can control the salt. But, you can do either…I tend to love salt so I am not worried about the extra. I have many friends that are NO salt adders. Fine either way to me in this recipe….Enjoy !
Great! Thank you. My family loves salty foods so I’ll use the salted butter. Going to try this recipe this weekend! Can’t wait!
I can’t eat nuts but love toffee. Have you ever made this without the nuts? Would anything about the procedure change? I’m desperate!
I am sorry, you can not eat nuts! I love nuts!I am afraid that does help with aerating enough air and cooling the toffee down? You could try it with no nuts just mix a good bit more or maybe even try adding same amount of chopped large pretzels this would add some crunch as well but no nuts. I do bet it would be yummy with the pretzels? If you try please come back and let me know what you think…Love hearing back. Thanks Angie
I made this last year and it was fabulous! It will always be on my favorites list
Awe … thank you ! This is the reason I do the site ! You made my day !! Merry Christmas! Angie
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