This is one of my favorite holiday recipes. I will be making several batches of this and giving them out as gifts to our family, friends and neighbors. This is a great gift idea, easy and inexpensive to make. Everyone loves getting sweets, especially those that are handmade.
Almond English Toffee
Makes about 2 pounds
1 pound unsalted butter
1 cup white sugar
1 cup brown sugar
1 Tbsp. corn syrup
1/4 cup water
1-½ to 2 cups raw almonds, finely chopped (or crushed), with skins on
2 tsp vanilla extract
1 tsp salt
6 oz semi sweet chocolate chips - I use Guittard
6 oz 60% dark chocolate chips - I use Ghirardelli
1/2 to 3/4 cups raw almonds, finely chopped (or crushed) - lightly toasted in oven or pan
Melt butter in heavy-bottomed pan on stove. In separate bowl, mix together white sugar, brown sugar and corn syrup, add to the melted butter. Add ¼ cup water. Cook on medium-high heat, stirring constantly with a wooden spoon.
Using a candy thermometer, cook until 240 degrees. Stir hard and fast to make sure nothing is sticking to the pan and your toffee doesn’t burn. At 240 degrees, add the almonds. At 260 degrees, lower the heat slightly and finish cooking until your candy thermometer reads 300 degrees. It should take about 15 minutes to reach the 300 degree mark. The mixture should be a bubbly, golden brown color. At 300 degrees (hard crack stage), turn off the heat and immediately remove. Add vanilla and salt. Stir quickly.
Pour the mixture out onto two greased, rimmed baking sheets. Smooth out to a ¼ thickness. After 5 or 10 minutes, you can score the toffee with a knife. Melt the chocolate in a double boiler (or a small pan in a larger pan of water). When melted, spread chocolate over both trays of toffee and sprinkle with lightly toasted, crushed almonds. When completely cooled, break up and store in air tight container.
This makes for a wonderful gift. You can wrap them in pretty bags and give them to family, friends, neighbors and co-workers. Enjoy!!