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You are here: Home / Recipes / Quick and Easy Desserts / English Toffee Recipe

English Toffee Recipe

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Because I’m nothing if not a glutton for punishment, I busted out the candy thermometer and got to boiling sugar for the second time this week.  Thank God this one actually turned out okay.

That’s right, folks- as if I hadn’t had enough of boiling hot sugar and finicky, slippery candy thermometers, a sink full of soaking pots and sticky countertops, I forwent every cautionary tale I cautioned about during last Sunday’s Candy Cane post, and made toffee.  With sugar.  Boiled sugar and butter, that is

English Toffee Recipe 1

What’s the definition of insanity again?  Doing the same thing over and over but expecting different results?  Hmm.

English Toffee Recipe 2

At least my end result with the toffee turned out not only different from the first sugar experience, but totally delicious.  It was my first time making toffee (I’m more of a brittle kind of girl) and I tell you, I started to get candy cane PTSD about halfway through making this toffee.  The sugar started to get lumpy instead of smooth and the butter started to brown and I felt like breathing into a paper bag for a minute.  But I just kept stirring, like a maniac, until what came out of that pan was nothing but smooth, creamy toffee onto which I promptly slathered a thick layer of chocolate.  Because, you know, chocolate.

English Toffee Recipe 3

Once the toffee had cooled and I could finally get my sweaty paws on a piece, I felt like doing a dance to the Sugar Gods.  That’ll show you, Sugar Gods! I can cook with sugar and not have a total meltdown!  Ha!

Then I wrapped it all up in a pretty bow and shipped half the pan off to Texas to the lovely Danielle from Dining With Dani, all in the name of The Leftovers Club.  I am dying to see what she sends me in return.  It’s the best part of all this swapping going on!

English Toffee Recipe 4
English Toffee Recipe
Print Recipe

English Toffee Recipe

How to make English Toffee Recipe ? This toffee recipe is delicious. your guests and family will love this English toffee.
Yum
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: international
Servings: 4 servings
Calories: 400kcal

Ingredients

  • 2 tablespoons of butter at room temperature, plus 1 cup butter (2 sticks)
  • 1 cup assorted nuts (I used sunflower seeds and almonds)
  • 2 cups white granulated sugar
  • 8 oz semi-sweet baking chocolate (I used baking chocolate bars, but you can use chocolate chips)

Instructions

  • Layer of a 5″x8″ baking sheet (ie a half pan sheet) with parchment paper and grease the parchment paper with the 2 tablespoons of butter. Scatter the nuts on the parchment paper evenly.
  • Melt the butter over high heat in a heavy bottomed saucepan with high sides. Add the the sugar and start to stir. Stirring almost constantly, let the sugar boil and come to 305*F, using a candy thermometer. The sugar will start to lump and break apart, and the butter will start to brown, but just keep stirring- the butter and sugar will eventually come together.
  • When the toffee has reached 305*F and is creamy brown with no lumps, pour it immediately on top of the nuts, spreading it out evenly. Let cool a bit.
    While the toffee is cooling, melt the chocolate, using either a double boiler or a microwave. Spread the chocolate evenly on top of the chocolate and let the whole thing sit and cool for at least 2-3 hours. You can make this go faster by freezing it, but it’ll have to come to room temperature to be cut evenly.
  • Heat a sharp knife under running hot water. This will help the toffee cut cleanly (though it will break apart a bit; be forewarned). Slice into squares and store covered in a cool, dry place.
English Toffee Recipe

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

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