English Toffee

December 15, 2012

All I can say about this sweet confection is, “I dare you to have just one piece!”  It’s addicting!!  I have given many gift bags of this toffee and still get requests for it.

2 cubes Butter

1 1/2 cube Imperial Margarine

2 cups Sugar

1 1/2 cups chopped Almonds (divided)

1 large 7 oz. Hershey Milk Chocolate Bar

Candy Thermometer

Melt butter and margarine in heavy sauce pan over a medium heat.  Add sugar and boil 5 minutes, stirring constantly.  Add 1 cup coarsely chopped blanched almonds and continue to cook and stir until caramel brown, 300 degrees on the candy thermometer.  Pour onto large, well buttered cookie sheet or jelly roll pan.  Beware, this 300 degree candy is extremely hot!  Be careful working with it and DO NOT try to taste test it! As soon as the toffee stops spreading, I like to help it spread out by rocking pan back and forth, break up candy bar and drop onto toffee.  Give the chocolate a minute or two to melt and gently spread all over with a frosting spreader.  Immediately sprinkle remaining 1/2 cup almonds over chocolate.  Let cool and dry for several hours before breaking into desired size pieces.  I like to buy the big bag of whole almonds at Costco and chop them myself.  Also, when the chocolate is wet it looks shiny.  After a few hours it will dry and have a flat look.


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