Double English Toffee
Description
A classic butter toffee cooked to hard crack stage with toasted slivered almonds, poured into a jellyroll pan, then coated on both sides with melted chocolate and more toasted chopped almonds. The double coating of chocolate and nuts is what makes this toffee unmistakable. Makes a stunning holiday gift.
Ingredients
Instructions
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Melt butter in a 3-quart saucepan over low heat. Add sugar and stir to combine.
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Cook over high heat, stirring constantly, until mixture comes to a boil, about 6 minutes.
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Reduce heat to medium-high and cook, stirring, for 5 minutes.
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Add whole toasted almonds and continue cooking, stirring constantly, about 7 minutes.
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Reduce heat to medium and cook until mixture reaches hard crack stage (300–310°F on a candy thermometer).
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Pour into a buttered 15Ă—10-inch jellyroll pan. Cool until firm.
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Spread half the melted chocolate over the top of the toffee. Sprinkle half the chopped almonds over the chocolate before it sets.
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Refrigerate until the chocolate hardens. Remove from refrigerator and invert toffee onto waxed paper.
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Coat the back of the toffee with remaining melted chocolate and remaining chopped almonds. Refrigerate until fully set.
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Break into pieces and store in an airtight container.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 22mg8%
- Sodium 70mg3%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
 A candy thermometer is essential for toffee. Do not guess — the difference between chewy and hard crack is a few degrees.
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