Grandma's English Toffee
Grandma's English Toffee
Although this isn't a "cookie" per say.. it is a Christmas treat that I make only during this time of year. It is one of Jonathan's favorites and if I don't keep an eye on him he will eat the whole batch himself! Yes it is buttery goodness at its best!
Ingredients
Toffee Ingredients
Even though this recipe has very few ingredients, the directions are a bit more complex due to having to boil the sugar and use a candy thermometer. Please use extreme caution if you do make this recipe as the pan used as well as the candy itself will cause severe burns if you accidentally touch it or splash the syrup on you whilst cooking. This is definitely a recipe for adults only -
Ingredients
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
2 Tablespoons Water
1 Cup slivered Almonds
1/2 Cup Chocolate Chips
Ingredients
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
2 Tablespoons Water
1 Cup slivered Almonds
1/2 Cup Chocolate Chips
Step 1 - Cooking the toffee
Melting ingredients in pan
In a heavy sauce pan, combine all ingredients except for the nuts and chocolate chips as they are for the topping. You will also need a tray of some sort to pour the toffee onto to spread and allow to cool. I use a silicone cookie tray I have that works fantastically. I have also used just a regular cookie tray too so whichever you have will work.
Over medium high heat cook the sugar mixture stirring constantly until the candy thermometer reads 300 degrees F. It is important to stir this constantly and to remove from heat as soon as the 300 mark is reached or the toffee can burn and ruin the whole batch. The toffee when done will look thick and golden in color (see below pictures of the steps.
Over medium high heat cook the sugar mixture stirring constantly until the candy thermometer reads 300 degrees F. It is important to stir this constantly and to remove from heat as soon as the 300 mark is reached or the toffee can burn and ruin the whole batch. The toffee when done will look thick and golden in color (see below pictures of the steps.
Step 2 - Adding the chocolate chips
Tilt tray to spread hot toffee
When it is time to pour the toffee onto the tray, use extreme caution as both the pan and the candy is hot! I have burnt myself many times at this stage and it doesn't feel good at all. Once the toffee is poured onto the tray I pick it up and kind of tilt the tray around to spread the toffee out as much as possible. Once you are happy with the spreading of the candy it is time to add the chocolate chips. The toffee is so hot still that the chips will begin to melt immediately and you need to wait until they are wet looking (melted at least 1/2 way) before taking a spoon or spatula and beginning to spread the chocolate to cover the entire surface of the toffee. You will know when they are melted enough because it is really easy to spread.
Step 3 - Adding the slivered almonds
sprinkling the almonds
Last step is sprinkling the almonds on top of the melted chocolate evenly. At this point it is time for the toffee to cool completely either in the refrigerator or for me I put it outside in our grill as I usually make this when it is freezing out. It will take a few hours before the toffee is chilled enough to break apart into pieces. Store in an airtight container and if you have a Jonathan in your house, make sure to divide it into two containers and hide one of them! Enjoy!