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Homemade English Toffee

1 cup butter

1 cup granulated sugar

2 tablespoons water

1 tablespoon light corn syrup

1/4 cup finely chopped nuts (we used almonds)

6 ounces semisweet chocolate chips 


Line a jelly roll pan with aluminum foil; butter foil or spray with cooking spray and set aside. 


Melt butter in a 2-quart saucepan over low heat. Add sugar; heat to boiling, stirring constantly. 


Stir in water and corn syrup. Cook over medium heat, stirring constantly, until 290°F on candy thermometer. It'll start to thicken up and turn a light brown toffee color. 


Remove from heat. Pour onto baking sheet and spread about 1/4 inch thick. Immediately sprinkle with chocolate and gently spread over the toffee as they start to melt. Then sprinkle with nuts! 


Allow to cool completely. When firm, break into pieces. Enjoy!


Source: Betty Crocker's Cookbook, 1974. 


Printed From: Bakergirl

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