English Toffee
This rich, buttery English toffee is topped with melted milk chocolate and a sprinkle of ground almonds and walnuts. It's the perfect giftable holiday treat.
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Equipment
- 10 x 10-inch foil-lined baking sheet
- Heavy saucepan
- Wooden spoon
- Candy thermometer (optional)
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 12 ounces milk chocolate chips melted
- ½ cup whole raw unblanched almonds
- ½ cup finely ground walnuts
Instructions
Prepare the Nuts:
- Using a food processor with the blade attachment, pulse ½ cup of walnuts and ½ cup of slivered blanched almonds until they are finely minced and no big pieces remain. Set aside.
Cook the Toffee:
- In a heavy saucepan, combine the butter, sugar, salt, and vanilla extract. Cook over medium-high heat, stirring constantly with a wooden spoon until the butter melts completely. Bring the mixture to a rolling boil.
Boil the Mixture:
- Continue boiling and stirring constantly for an additional 5-7 minutes, or until the mixture reaches the color of almonds (around 300°F on a candy thermometer).
Pour the Toffee:
- Immediately pour the hot toffee mixture into the prepared baking sheet. Let it cool completely for about 20 minutes before topping with chocolate.The warmth of the toffee will melt the chocolate pieces. Spread the melted chocolate chips evenly over the top. While the chocolate is still soft, sprinkle the finely ground almonds and walnuts generously over the chocolate.
Let it Set:
- Allow the chocolate to fully set before cutting the toffee into pieces
Notes
Storage: Store the toffee in an airtight container at room temperature.
Shelf Life: Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
Shelf Life: Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.