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» Make English Almond Toffee

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This is a wonderful addition to a tray of holiday treats. In addition to cookies, I like to add a few bits of candy or fudge. This can be made with or without the nuts depending on your preference.

1 C unsalted butter

1 1/2 granulated sugar

1 1/2 Tbsp white corn syrup

1 C chopped almonds plus 1/2 cup very finely chopped almond (you can substitute your favorite nut)

12 oz milk chocolate or dark chocolate chips

Line a 15x 10 jelly roll pan with aluminum foil and coat with cooking spray. In a medium saucepan heat butter, sugar, and 2 Tbsp of water.

Cook mixture for around 12 to 14 minutes or until golden brown the temperature should reach about 300 F Do not stir. Remove from heat .

Stir in one cup of the chopped almonds and quickly pour mixture onto the prepared pan and spread evenly to the edges. Put pan on a wire rack and let cool for at least 30 minutes.

Melt 6 oz of the chocolate in the microwave for 50 seconds or use a double boiler and spread over cooled toffee and refrigerate for 40 minutes or until firm.

After toffee is set flip pan over and turn it out on to a piece of wax paper and remove foil, Microwave remaining chocolate for 1 minute and spread over toffee sprinkle the remaining 1/4 cup of almonds and refrigerate for 25 minutes or until set.

Store in an airtight container at room temperature for up to one month.


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