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Irresistible English Toffee Recipe

The name says it all—this toffee truly is irresistible! The secrets to its success are the smoked almonds and Symphony candy bar. —Melanie Hanni, Blackfoot, Idaho

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Irresistible English Toffee Recipe

Prep: 10 min. Cook: 20 min. + standing

Yield: 24 Servings

10 20 30

Ingredients

2 teaspoons plus 1 cup butter, divided
1 cup sugar
2 tablespoons water
2 tablespoons corn syrup
1/4 teaspoon salt
1 can (6 ounces) smoked almonds, chopped
1 teaspoon vanilla extract
1 Symphony candy bar with almonds and toffee (8 ounces), chopped

Directions

Grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside.
In a small heavy saucepan, combine the sugar, water, corn syrup and salt; stir in remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in almonds and extract. Immediately pour into prepared pan.
Sprinkle with candy bar; spread with a knife when melted. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: about 1-1/2 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 204 calories, 15 g fat (7 g saturated fat), 23 mg cholesterol, 119 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Irresistible English Toffee in Country Woman Christmas Annual 2011, p68