A couple of years ago, my sisters and I sent around e-mails with some of our tried and true Christmas recipes. This recipe was from my sister Lois. It is buttery and delicious and I can honestly say I haven’t tried a better recipe for homemade English Toffee. I made a big batch last night in preparation for my Old Fashioned Candy Cane Pulling Party. I adjusted it a bit to suit my tastes, but only a bit. It is 1/2 gone now. I will probably make another batch tonight knowing that what we have left from batch number one certainly won’t last until next weekend!
English Toffee from Auntie Lois
- 2 Cups Butter
- 2 Cups Sugar
- 4 TBSP Water
- 2 TBSP Light Corn Syrup
- 3/4 tsp. Salt
- 1 Cup Chopped, Ground or Slivered Almonds
- 1 tsp. Vanilla
- 1 tsp. Butter Extract (optional)
- 12 ounces Semi-Sweet Chocolate Chips
In a heavy saucepan, melt utter and then add sugar until dissolved. Add water, corn syrup and salt. Mix well and stir over medium heat to 290 degrees on your candy thermometer. DO NOT TURN UP THE HEAT TO SPEED THIS UP! Remove from heat and stir in vanilla and butter extract. Pour onto a lightly buttered sheet pan and with mitted hands tilt pan to disperse evenly. When cool, (my sister puts hers on the porch until it is hard) melt chocolate chips in microwave at 30 second intervals until smooth. Spread on top of toffee evenly and sprinkle with almonds. Break with a knife and store in a tin that is NOT airtight in the freezer, unless you are like me and just chip away at the buttery goodness all day eating small pieces for breakfast, lunch and dinner. This makes 2 1/2 lbs. of candy and is great for gift giving.