Cookies & Candies

English Toffee

1 cup butter or margarine (no corn oil in margarine)

1 cup blanched almonds or pecans (I use walnuts)

1 cup granulated sugar

3 teaspoons hot water

1 tablespoon corn syrup

1 package semi-sweet chocolate chips for frosting

1 cup chopped nuts for frosting

Over low heat, place butter in a saucepan and DO NOT allow to discolor from bright yellow (it will turn brown if it starts to burn).  Add sugar and stir until dissolved.  Be careful not to let it boil until the sugar is dissolved.

In a separate little bowl put 3 tablespoons off hot water and add 1 tablespoon corn syrup, stir together.  Pour that into the butter & sugar mixture & stir once or twice.  Cook until the temperature reaches 300 degrees on the candy thermometer.  Remove from heat and stir in nuts.  Pour onto a flat pan (like a cookie sheet) about ¼” thick.  When cold & hard, melt chocolate chips in a double boiler and spread over candy.  Sprinkle with chopped nuts. 

When dry, turn over and frost the other side with chocolate chips and nuts.  When that is dry, break into small pieces for easy eating!

Note:  A double recipe will fill an average size cookie sheet.

Donna Venardos

Thousand Oaks, CA

Okay, my mom is not allowed in certain homes for Christmas if she does not have a GIANT tub or two of English Toffee with her.  She makes so many batches of English toffee that there is no counter space left and even a special one with no nuts for my cousin Melanie.  It almost feels like no English Toffee means no Christmas!  Plus, this stuff is sooooo good!

 – Jamie

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