Every year without fail, Bryan's (my hunk of a man) mom brings me homemade English toffee that a friend of hers makes. This has to be one of my all time favorite candies, though my hips and well let's just say rear-end should not eat more than once a year!
Making candy has never been one of those things that makes me happy in the kitchen, it seems laborious, tedious and time consuming. That is not so and the following recipe is proof, it is basic and pretty simple to follow, but shhhh, don't tell Bryan's mom, I love the yearly gift of buttery goodness regardless of what my hips and ass, I mean rear- end have to say about it!
(Note: you will need a candy thermometer for best results)
Enjoy
Sheila
(Meema)
English Toffee
4 sticks of butter
2 cups granulated sugar
2 tbsp corn syrup
6 tbsp water
1 cup chopped almonds, divided in half
1 (11 oz) bag chocolate chips
In a large pan over medium heat melt butter. Once butter is melted add the corn syrup, sugar and water, using a wooden spoon and stirring constantly, cook until mixture reaches 290 degrees and or until the mixture is a nice caramel brown color. This takes about 15- 20 minutes. Remove the sugar mixture from the heat and stir 1/2 cup chopped almonds, saving the other half for the topping. Pour mixture onto buttered 13 x 9 cookie sheet. While this is cooling, melt the chocolate chips over low heat, (double boiler or bowl placed over hot water) until chocolate is smooth. Pour over your cooled toffee spread with spatula until toffee is covered. Sprinkle with remaining almonds. Allow to cool completely. I was told that refrigerating before breaking into bars had the best results, so that is what I did.
Pack candy up in containers and get this toffee out of the house as soon as possible. Your hips and, well you know will thank you and your friends will be thrilled to have such yumminess.
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