Wednesday, December 14, 2011

English Toffee

This candy is not hard to make, just make sure you set all the ingredients out first and it goes smoother. A problem we have had is altitude, right at sea level we cook it until 285, higher up on the western side of Virginia we cooked it until 288, in Utah we couldn't make it at all without the butter separating, you can fix that with corn syrup but then that's what it tastes like and flavor wise it ruins the candy. 

1 lb salted butter, room temperature
2 c. white sugar
1 c. slivered almonds
1 c. chocolate chips
1 - 2 c. pecan meal

1 heavy, flat bottom pot
1 rubber spoon, that can withstand 500*
1 candy thermometer
1 large metal cookie sheet

In the large flat bottom pot, over medium heat, melt the butter. Add the sugar and stir to mix. Keep stirring over medium heat, making sure to scrape the bottom well. The mixture will bubble a lot but you don't want it to be a heavy boil. Keep boiling and stirring until the mixture reaches 285 on your candy thermometer. Dump in the nuts and remove from heat. Stir in the nuts and immediately pour onto your cookie sheet. Spread the candy to your desired thickness. When the candy is set a little bit but still hot, sprinkle with the chocolate chips and let sit a few minutes until they melt; when the chocolate is melted spread it on top to cover and sprinkle with the pecan meal. Let sit until the chocolate is set. Sprinkle off the extra pecans, break into pieces and enjoy.

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