Old Fashioned English Toffee

I have always loved toffee…a client of mine send me some from Enstrom’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 a sticky kind you are in fear of breaking your teeth.

I have tried and tried to make toffee and for some reason I have never had any luck? Grrrr I have been told it is due to living in the South with the humidity? Dang it…When I made it would always taste wonderful but it would be gooey and just not harden right. Well, I made I think 16 different recipes 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 masted this…candy yea!! This is everything I had wanted in a recipe ~ yummy buttery goodness results and it works!! 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 of the almonds into large chunks – just a rough cut. Set aside these go into the toffee. I leave 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 or so 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 as separated 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 for about 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.

Then sprinkle with the chopped chocolate on top and spread with an offset spatula to smooth it out and sprinkle with a little more of the 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.