25 Days of Christmas Cookies- Day 23

Toffee is my guilty pleasure and now that I finally know how to make it, this is going to be dangerous. At least the batches I made this year will be given away as gifts, because I am pretty sure I would eat it all if I didn't.  I was surprised at how easy it actually was to make toffee.  Some tools you will really need are a non stick pot, I use an All-Clad Stainless Steel Saucie. A rubber spatula, trust me this stuff is stcky. A candy thermometer, this will help you when when it reaches the 280 degree mark where it could easily burn. And I like to use I like to use the flexible cookie tray that you can throw away after you are done, because it can be pretty messy, but anything you get toffee on will come off with hot water.  After a few minutes of constantly stiring, you have a wonderful gift to give for the holiday or a special treat for yourself, which ever you decide.

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English Toffee

Makes 1 1/2 pounds

Ingredients:

Line a cookie sheet with tin foil  (I like to use the flexible cookie trays that you can throw away after you are done, because it can be pretty messy, but  anything you get toffee on will come off with hot water) and sprinkle 1/2 cup of toasted almonds in the pan on the foil.

 In heavy saucepan melt butter.

Add sugar, corn syrup and water.

Cook and stir over medium-high heat to boiling.

Cook and stir constantly over medium heat to 290 degrees using a candy thermometer (soft-crack stage).

Watch carefully and stir constantly, it can burn easily after 280 degrees.

Remove from heat and pour mixture over the nuts in the pan immediately.

 Let stand 5 minutes or until firm but still hot.

Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm.

Break into peices. Store tightly covered.

 

 

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