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Ben's English Toffee Recipe

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I have been cooking since I have been very young. I love to prepare desserts and my favorite is candy. This recipe is one I made when I was twelve years old.—Ben Lohse, Worcester, Pennsylvania

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Ben's English Toffee Recipe

Prep: 20 min. Cook: 30 min. + standing

Yield: 28 Servings

20 30 50

Ingredients

2 teaspoons plus 1/2 cup butter, divided
1-3/4 cups sugar
1/8 teaspoon cream of tartar
1 cup heavy whipping cream
1 teaspoon rum extract
1 cup milk chocolate chips
1 cup mixed nuts, chopped and toasted

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool.
In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 ounce equals 171 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 66 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Ben's English Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p74

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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