Toffee

Growing up in my family Christmas always had a plethora of food because every year there are always too many new recipes to try.  Do you do the same thing?  Do you ogle over all the delicious looking recipes but know that you don't possibly have time to make all of them.  How do you narrow it down?  There was only one recipe that make the cut with my mom every year.  Crunchy toffee with smooth chocolate topped with almonds consistently made the cut.  Toffee was everyone's favorite. Especially mine.

It's actually a fairly easy recipe to make.  The key is to find an old penny to help you.  An old brown penny (not a shiny new copper one) is exactly the color you want your toffee to be when you finish cooking.  This is the most important part as under cooking will make chewy toffee and over cooking will just taste burnt.  Work quickly to get the toffee out of the cooking pot and into the cool pan because it will keep cooking in the hot pot even if you take it off the heat.


Toffee

1 Cup real butter
1 1/3 cup sugar
1 T Corn Syrup
3 T water
8 oz milk chocolate chopped
1 cup finely chopped toasted almonds


Prepare a large cookie sheet or jelly roll pan by coating it with butter.

Melt butter in a heavy 2 quart saucepan

Add sugar corn syrup and water and cook until hard crack stage (300 degrees or as mom says cook until it is the same color as an old penny).

Immediately pour onto prepared pan.  Wait only a couple minutes for it to solidify then while it's still warm spread milk chocolate on top. Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.  Sprinkle almonds on top and lightly press into melted chocolate. When completely cool break into pieces and store in covered container.
Pin It