Irresistible English Toffee Recipe

Irresistible English Toffee Recipe
Irresistible English Toffee Recipe photo by
Publisher Photo

Irresistible English Toffee Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing

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

Nutritional Facts

1 ounce-weight: 204 calories, 15g fat (7g saturated fat), 23mg cholesterol, 119mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 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
  1. Grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Irresistible English Toffee in Country Woman Christmas 2011 , p68

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forIrresistible English Toffee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review