Hello! I hope everyone is enjoying their New Year! We've been visiting family the last couple days and are loving it. I just wanted to check in to let you know when I get back home next week I am going to post pictures of a new ring I recently designed, so check back soon. I think you're going to like it.
I also thought it would be fun to share a FABULOUS English Toffee recipe with you. My mother made this every Christmas while growing up, but I think it could be made for any special occasion...especially for Valentine's Day that is fast approaching. I think it would look beautiful wrapped up in a little red box to give to your special someone . I was a little nervous about making it at first but was pleasantly surprised at how easy it was to make.
MOM’s
English Toffee
1 pound butter
2 cups Sugar (C&H)
5 Tablespoons Water
1 cup raw chopped almonds
1 pound bag milk chocolate chips
1/3 cup finely chopped almonds to sprinkle on top of the chocolate
Melt butter, add sugar and water on medium low heat.
Stir until sugar and butter are incorporated.
Continue stirring as it turns creamy light color. Bring temperature to medium heat, stirring CONSTANTLY.
Add raw almonds just before soft crack stage.
When it reaches soft crack, and turns toffee color, pour onto buttered marble or cookie sheet.
Sprinkle with milk chocolate chips. Once the chocolate is melted, spread with spatula.
Sprinkle with finely chopped almonds.
Cool--allow enough time for the chocolate to harden. Crack into pieces.
YUMMY!
(This is the "toffee" color you want...be patient...it will eventually darken!)
Enjoy!
I just drooled on my keyboard.
Posted by: Elissa | January 04, 2009 at 02:10 PM
he he...hopefully not too much! Let me know how the batch turns out. :)
Posted by: Pamela Susan | January 04, 2009 at 07:32 PM
This is the same recipe I use. I love it, and always get compliments on it and it is so easy! It look beautiful. take care
Posted by: mary ethington | January 11, 2009 at 03:39 PM
I love how you give the recipes for your goodies and then give step by step photos of what it should look like! That is what I need!
Posted by: Alisha Munroe | January 15, 2009 at 10:09 PM
My recipe is almost exactly the same. The only differences are I don't use any water and another cup of chopped almonds. Any ideas what water does for it? Mine always turns out delicious and I get all kinds of compliments on it too! People beg for it!
Posted by: Katie Lofts | December 29, 2009 at 06:13 PM
Hi Katie! I'm not sure what the water does. How fun that the recipes are so much alike...I seriously can't stop eating it once I get started. :)
Posted by: Pamela Susan | December 29, 2009 at 08:38 PM
Hey Pamela, do you like this candy thermometer? Reviews I read online says the glass doesn't hold up at high temperatures. I am looking to buy one!
Posted by: Kristin | July 11, 2012 at 10:29 AM
This is probably a dumb question, but here goes--is the sugar granulated or powder? This looks delicious and cannot wait to try. Thanks for providing all these wonderful things for us.
Joan Peterson
Posted by: Joan Peterson | November 27, 2012 at 07:38 PM
Not a dumb question at all! :) The sugar is granulated--make sure it is C&H (I'm currently forgetting the exact reason why--my brain is so tired! lol I'm sure it will come to me by tomorrow)! I hope you love the toffee! :)
Posted by: Pamela Susan | November 27, 2012 at 09:59 PM
Hello Kristin,
I've had no issues with the glass thermometer. And sorry I'm just now replying!!
Posted by: Pamela Susan | November 27, 2012 at 10:00 PM
Thank you Pamela. I don't pay much attention to the brands, so hopefully I will be able to find it here in SC. I am sure I will love it - because I am a chocoholic at heart. Thank you for answering so quickly and I look forward to your future articles. Joan
Posted by: Joan Peterson | November 28, 2012 at 06:21 PM