I know that I was supposed to post this yesterday, but my house was like the scene from Bridesmaids. Not the cute, romantic comedy scenes, or the best friend bonding scenes either. If you have seen the movie, you know what I am talking about. Hopefully, we are on the mend and will feeling like ourselves soon. I need to get it together because I am going to see Martha Stewart tonight. I know that Martha is someone you either love or hate, but I have to admit, I love her. Even more so after her stint in the ol’ big house.
This recipe for English Toffee was found on pinterest (what else is new, you ask?) and from The Idea Room. I love English Toffee, or sometimes it is called Almond Buttercrunch. It is my grandmother’s favorite also. If I had any idea how easy it was to make, I would have been making it all these years instead of buying it. Live and learn. I will say, even though it is very easy to make, it needs to be babysat. It goes from just perfect, to burn in less than 5 seconds.
1 cup chopped toasted almonds
1 cup butter
1/4 teaspoon salt
1 cup sugar
1 Tablespoon light corn syrup
3 Tablespoons water
3/4 cup semisweet chocolate chips
Line a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.
In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat.
Cook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast, and can burn in mere seconds.
Pour the mixture immediately over the almonds. Let stand for 5 minutes, until it firm and still hot.
Sprinkle the chocolate chips over the toffee. Let stand for a minute or two.
Spread the chocolate over the top of the toffee and sprinkle with remaining nuts. Chill until it hardens completely.