English Toffee

English Toffee

I always got really excited when it was the holidays and my mom started making candy. She would mix things up a little every year but she had her staples and that included this classic toffee. My mouth would just salivate in anticipation to get to eat this crunchy sticky chocolate candy. It was also fun to help her make it. This is a recipe I plan to make every year now that I have a family of my own. 

My day started out with the intentions of just making peanut brittle for my boss, my husband and I and for a church activity. I had to run to the store to get more peanuts and while I was there I got a wild hair to make a bunch of candy all in one day.  I don't know if I would necessarily recommend doing that especially if you are like me and have a small child who wants your attention. Plus my feet were a little sore at the end of the day and I was pretty beat. My desire to make something great for dinner went right out the window so my little guy and I enjoyed a fancy box of mac and cheese. My husband was at work so I felt like I could get away with it. It was just to much cooking and baking all in one day for me but I did enjoy it and I had delectable treats to nibble on as my reward.  However my kitchen was a mess and I had lots of dishes to do. If only one of Santa's helpers could come to help clean up..

This candy comes together fairly quickly, lots faster then peanut brittle even though its sort of similar. Butter the sides of a 2 quart or medium size sauce pan. Melt the butter then add your sugar, water and corn syrup. Bring it to a boil then turn down your heat. Use a candy thermometer to heat it to 290 degrees or to a soft crack stage. It takes about 15 minutes. You can also drop some of the sugar mixture into some cold water and use your mouth as your guide. it should crack and not be  terribly sticky.

Since I was making so many other things at the same time I neglected taking more pictures of my beautiful toffee but I captured the most important ones I think. 

Pour the hot mixture over a buttered or lined large baking sheet. Move the sheet back and forth a little to help thin it out a little but be careful since its hot and you don't want it to thin. It will not cover the whole pan, mine ended up being a little to thin in the middle and I had a really hard time getting that part off of the pan. The edges were perfect though.  Let it cool for only a couple of minutes. Sprinkle some chocolate chips on top and let them warm up for a minute or two. Then use a small off set spatula to spread the melted chocolate all around. Immediately sprinkle with chopped pecans. 

Let it cool completely before breaking into pieces. If you keep your house pretty warm store it in the fridge so the chocolate stays firm. 

I think this candy is a favorite for a lot of people and is always a big hit when I make it for others. 

I really hope you enjoy making candy for the holidays. It's one of my favorite parts of the holidays and I cherish the memories I have with my mom in the kitchen making lots of yummy treats. 

This is my end result of the day. I brought this over to my neighbors to thank them for being so great and for snow blowing our drive way. I sure hope they enjoyed them. Who am I kidding, how could you not.  

English Toffee

1 cup Butter

1 cup Sugar

3 Tbs water

1 Tbs light corn syrup

1 cup semisweet chocolate chips

1/2 cup finely chopped pecans

Butter a large baking sheet or line with foil; set aside. Butter the sides of a 2 quart saucepan. Melt butter in pan then add sugar, water and syrup. Cook and stir over medium high heat until it boils. Use a candy thermometer to heat mixture to 290 degrees, soft crack (about 15 minutes) Watch carefully so it doesn't scorch or over cook. Remove from heat; remove thermometer. Pour candy into prepared pan and spread quickly. Don't spread out to thin. 

Let candy stand for 2 minutes then sprinkle with chocolate chips. Let stand for 1 to 2 minutes to melt the chocolate. Spread evenly over candy then sprinkle with nuts. Chill for 20 minutes or until cool. Break into pieces. Store up to 3 weeks. 

Try adding/Substituting:

Almonds

Walnuts

Milk Chocolate

Dark Chocolate