Nov 28, 2011

English Toffee


***WARNING, THIS IS ADDICTIVE. 

The turkey is gone and the Christmas sweets season is upon us.   I know the greatest people.  A friend from church demonstrated how to make English Toffee.  You don't even need a candy thermometer.  I knew that would catch your attention, it did mine.  It only takes 4 to 5 minutes of boiling to turn into this beautiful toffee color and it is ready to pour on the pan.  A tip is that you really need to use a heavy pot and wooden spoon.  No hard candy here, this toffee just melts in your mouth.


English Toffee

1 cup sugar
1 cup butter
2 cups finely chopped nuts (because of the close up picture the nuts look bigger than they really are)
4 plain Hershey bars (chop into small pieces)

Chop nuts and chocolate.

In jelly roll pan, put half of the chopped nuts and 1/2 cup of chopped Hershey bar on the bottom of the pan, using the whole pan.

Use a heavy pot and wooden spoon.  Start melting the butter, add the sugar, stir until sugar is dissolved.  Turn heat on high to med-high and make sure you have a good bubble going on and stir constantly (this means STIR CONSTANTLY, no going away from the stove) and also scraping the top of the pan where the bubbles are as to not get sugar crystals around the edge .   Cook until mixture is the color of a brown paper sack or peanut butter, being careful not to burn it. Remove from heat. 

Pour mixture thinly over the nuts and chopped chocolate pieces you have in the pan.

Place the rest of the Hershey bar crumbles on top and allow them to melt (only takes a few seconds).  Then spread evenly over toffee and sprinkle the rest of the nuts on top. 

When cold, break into pieces.  I put the toffee in the freezer for 10-20 minutes to harden the chocolate before I break it into pieces.

THANKS FOR THE RECIPE COLLEEN.

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