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    English Toffee


    Source of Recipe


    My mother got this from a friend at church in Anaheim California.


    Recipe Introduction


    From the first time my mother made this English Toffee has been an official part of Christmas in my family.


    List of Ingredients


    • 1/4 teaspoon salt
    • 1/2 pound butter (this will burn with margarine)
    • 1 cup sugar
    • 3 tablespoons Dark Karo Syrup
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon water
    • 1 cup almonds, chopped
    • 1 large (7 ounces) Hershey Bar, grated
    • grated pecans or walnuts


    Instructions


    1. First, grate nuts and chocolate. Divide chocolate in half and reserve until later. Sprinkle grated nuts onto a cookie sheet that has been buttered or covered with parchment paper to cover an area about 9 x 13 inches. Next sprinkle half the chocolate over the nuts and set aside.
    2. Butter the sides of a heavy pan and add the salt, butter, sugar, Karo, vanilla and water. Cook over medium-high heat, stirring constantly, until mixture reaches the soft ball stage on a candy thermometer (250 degrees). Add almonds at this point.
    3. Continue cooking until mixture reaches the hard crack stage (300 degrees). Immediately pour onto prepared nuts and chocolate. Spread the candy until desired thickness (I usually make mine about 3/8 to 1/2 inch thick) with the back of a buttered spoon. Sprinkle reserved chocolate over hot candy and spread until chocolate is melted and covers candy. Sprinkle remaining nuts and press lightly all over to embed nuts in chocolate.
    4. Allow to cool and break into bite-sized pieces.


    Final Comments


    This is a lot of work, but well worth it.
 

 

 

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