English Toffee

English Toffee

• 1 stick salted butter
• 1 stick margarine--no substitutions, please
• 1 cup white sugar
• 1 Tbsp. light Karo syrup
• 3 Tbsp. water
• 1 large (1/2 lb.) Hershey's milk chocolate bar (Or....1/2 of a pound plus bar from Trader Joe's)
• 1 package sliced almonds (Or...1 cup finely chopped pecans, walnuts, or almonds)

Directions:

Prepare an 8" by 11" pan by laying sliced almonds (or chopped nuts) evenly across the bottom. (You can also use a 9" by 13" pan, but the toffee will be a little thinner.) Chop the chocolate, or use the large holes on a cheese grater. (Chopping works better--trust me.) Place half the chopped/grated chocolate over the almonds. Reserve the rest for later. For toffee:

Use a heavy-duty pot (2-3 quart) with a tight fitting lid.

Place the butter, margarine, sugar, corn syrup, and water in the pot. Bring to a rolling boil and put the lid on. Don't touch or remove the lid. Let the toffee cook undisturbed for 3 minutes.

Remove the lid carefully to avoid dropping any moisture back into the pot.

Without stirring, cook the toffee until it becomes dark amber in color. It may take as few as 5 minutes, or as many as 20. This is not the time to answer the phone or check your e-mail.

Swirl the pan occasionally, if needed, to prevent any one area from becoming too dark before the rest.

Once the desired color is reached, promptly take the pan off the heat. Pour the cooked toffee evenly over the chocolate/almond layers.

Sprinkle the remaining chocolate over the surface of the hot toffee. Let it sit for a few minutes until it's melted. Carefully spread the melted chocolate with a spatula and sprinkle with remaining almonds. Let the toffee cool overnight before eating. (I've been known to refrigerate it to help speed up the process, but it's better to leave it be overnight.)

To serve:
If possible, remove the entire piece of toffee from the pan and place on a cutting board. Use a knife handle to break the toffee into pieces. Or you can also use the tip of a knife to break pieces off while it's still in the pan.


I got this recipe off the internet last winter, not sure where though... I'm still searching for credit to link back to!!