|Waiting for the chocolate chips and chunks to melt onto my English Toffee.|
I love making this toffee every winter. It's great to share with friends, family, and co-workers as it makes a large pan and travels very well - in fact, I made it a week in advance and carried put the bag in my checked luggage when I went to the UK to visit friends and wanted to share a homemade treat with them. And the second best part - I've included an easy way to clean the pan!
Before you begin - make sure you have an accurate candy thermometer. We are working with sugar caramelization and sugar concentration in this system. The temperature will tell us where we are in the reaction chemistry (heating will break the bonds in the sugar causing them to release water. As the water is released and boiled away, this will create a thicker product. This is always why the product snaps - because you have created a very hard sugar matrix without much water, ok - enough food chemistry)
Step 1. Mix 2 c sugar and 2 c butter (4 sticks) in a large, heavy bottomed sauce pan. Bring to a boil.
Step 2. Add 1 cup (8oz) of sliced almonds. Stir constantly while boiling the mixture.
|Beautiful - > done at 300F|
Step 5: Sprinkle with your favourite nuts - in this case, I used Planters chopped walnuts, but you can also use pecans. I highly recommend lightly toasting the nuts if you have time to really deepen the flavor. Lightly press into the chocolate.
Step 6: The easiest bit - cleaning the sticky pan. I normally dread this part because making caramel is always a mess. BUT - if you just add some soapy water to the pan, bring it to a boil and then let the boiling action melt away the sugary mess, all you have to do is dump out the very hot water (be careful!) and give the pan a rinse and you are done. You will thank me when you see how easy this is and now have one less excuse for making my favorite toffee.