Friday, December 11, 2009

English Toffee

It's been a reeeeeaaaaaaallllly long time since I've added any recipes here - sorry! For me, Christmas time equates with baking time. I love to bake and I love to have the excuse to bake a ridiculous amount of cookies. :) This is actually not technically baking, but it's my absolute favorite to thing to make (and eat!) for Christmas. Honestly, I think it's better than Almond Roca. It's so addicting for me that I have to hide the tin from myself. Really! Don't be afraid of it because it's candy-making, it's really easy, you just need to be careful and pay close attention. And definitely use a candy thermometer, WAY easier. Just make sure to check your thermometer before you start - boil some water, put the thermometer in (don't let it touch the pan) and check the reading at the boiling stage and adjust accordingly. For example, mine reads 200 degrees at boiling stage, so instead of cooking this until 300 I pull it off at 288. Easy peasy. And SO worth the results!!! Mmm, look at that yummy, crunchy toffee peeking out under the chocolate and almonds....YUM!

1 cup almonds -- chopped
1 cup butter
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup chocolate chips -- chopped (have this ready & waiting ahead of time!)

Sprinkle 1/2 the almonds in a buttered 9" x 13" pan. (I usually use a cookie sheet - line it with parchment paper & lightly butter it) In large saucepan, melt butter, add sugars and water. Bring to a boil, stirring constantly. Cook to 300 degrees or until a small amount dropped in cold water becomes brittle immediately. Remove from heat. Add baking soda, work fast. Pour over almonds in pan, sprinkle chocolate and remaining almonds on top. Pat down lightly and cool completely. Break into pieces. Breaks easier if you store covered in fridge for several hours.


Anonymous said...

take it off at 288* cause the normal boiling point of water is 212 and your thermometer is off a bit??
And, (since I always avoid making candy or using a candy thermometer), if I *do* actually use my candy thermometer, I don't have to bother with the hardball drop-in-water test at all, right??
~Robin :)

Melissa Guay said...

Yes, that's correct - you just adjust accordingly depending on what your thermometer reads. I totally avoid the drop-in-water test, it's a pain in the tookus and not as accurate. Nor as easy. Use the thermometer - and let me know if you make it and how it came out! :)