English Toffee Recipe
Ingredients
| Butter | 1/2 pound | |
| Packed brown sugar | 1 1/3 Cup (16 tbs) | |
| 2/3 cup toasted blanched almonds, coarsely chopped | ||
| 3 bars (7/8 to1 ounce) milk chocolate | ||
| 1/2 cup toasted blanched almonds, coarsely chopped | ||
Directions
Combine the butter and sugar in a heavy 2-quart saucepan.
Place over low heat and stir constantly until the mixture comes to a boil.
Continue cooking, stirring occasionally, until a small amount dropped in cold water is brittle (290° on a candy thermometer).
Add 2/3 cup coarsely chopped almonds.
Immediately pour into a well-greased 13 x 9-inch pan.
Let stand until the mixture is set but still warm.
Arrange the chocolate bars on top of the warm toffee.
As the chocolate softens, spread with a spatula.
Sprinkle with the remaining chopped almonds.
Press in lightly.
Cool thoroughly, then break into irregular pieces.
Place over low heat and stir constantly until the mixture comes to a boil.
Continue cooking, stirring occasionally, until a small amount dropped in cold water is brittle (290° on a candy thermometer).
Add 2/3 cup coarsely chopped almonds.
Immediately pour into a well-greased 13 x 9-inch pan.
Let stand until the mixture is set but still warm.
Arrange the chocolate bars on top of the warm toffee.
As the chocolate softens, spread with a spatula.
Sprinkle with the remaining chopped almonds.
Press in lightly.
Cool thoroughly, then break into irregular pieces.
Chef
