Total TimePrep: 10 min. Cook: 25 min. + cooling
Makesabout 1 pound
- 1-1/2 teaspoons plus 2 cups butter, softened, divided
- 2 cups sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup finely chopped almonds, toasted
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
- In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage).
- Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts1 each: 98 calories, 7g fat (4g saturated fat), 14mg cholesterol, 54mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
Dec 10, 2016
Most toffee recipes call for baking soda to get the airy crunch.
Dec 3, 2016
This is because the toffee needs to go to at least 290 to even maybe 300 degrees on candy thermometer. Any time your doing things like toffee or peanut brittle it should reach hard crack temp. Otherwise your candy is too soft.
Dec 22, 2015
This does not deserve even one star, waste of money and time. Someone needs to look into this recipe at Taste of Home, do not get hard at all, so mad
Dec 19, 2015
ok its hours later-I won't make this again-too sweet, all we taste is sugary sweet, no snap from typical toffee, I'm sorry to report this but it won't go to work tomorrow nor will the coconut snowballs from this link either-disappointed lady here
Dec 15, 2015
Wow! Super easy & oh so tasty! I melted the butter, added 1 1/2 c sugar & 1/2 c brown sugar, corn syrup & water. I took it up to nearly 300 degrees, waiting until it was a rich light brown color. I pored it over chopped pecans. Waited 5 minutes, then laid the chocolate on top to melt. I then sprinkled about 1/2 tsp sea salt on the chocolate. I crushed another 1/2 c of pecans in a bag and sprinkled them on top after spreading the chocolate. Too bad I'm giving this batch away. Too easy not to make another batch, tho! Highly recommend!
Dec 11, 2015
DO NOT WASTE YOUR TIME OR INGREDIENTS ON THIS. THE RECIPE IS NOT RIGHT!! THEY SHOULD REPRINT IT WITH THE RIGHT INSTRUCTIONS.
Nov 15, 2015
Looks like the Better Homes & Gardens version from the 50's. That is good stuff!The instructions in that old cookbook are much more clear and complete.
Dec 13, 2014
I wasted butter chocolate chips and sugar. I followed the instructions exactly and should have cooked it much longer and raised the temp to hard ball. It was yellow when the temp reached 290. I should have realized. What a waste. The contributed should reevaluate the instructions and re write.
Dec 1, 2014
A few hints...from a real candy class. If you put in a generous teaspoon of liquid lecithiin (check at nutrition stores or online ) as soon as the sugar/butter are melted you will get a more professional looking candy. The lecithin is an emulsifying agent. Use a heavy saucepan. If you don't have a candy thermometer, the candy is done when it turns a warm carmel color and comes together in the pan. You won't need a candy thermometer after you've made this a time or two.Plan to use several clean wooden spoons....changing after the sugar/butter are melted. If you also wipe down the sides of the pan with a wet paper towel you are less likely to get sugar crystals....which can crystalize the whole batch of candy.I make my English toffee on dry days as humidity can affect the final product.
Dec 1, 2014
Use 4-5 plain Hershey bars in place of chocolate chips. Just drop on the hot toffee, wait a bit to let them begin to melt and spread over the toffee.
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