It’s not really the holidays until I start making candies and cookies. If you’ve been following my Instagram, Facebook, or Twitter accounts, you’ve probably noticed that I’ve been baking like crazy.
This English Toffee is not only one of my favorite candies to eat, but it is full of good memories. Several years ago, I got my hands on Grandma’s own hand-written recipe and it is one of my treasures.
- 1 ½ sticks butter (3/4 cup butter)
- 1 cup sugar
- ¼ tsp salt
- ½ tsp vanilla
- About ½ of a 12-ounce package of chocolate chips
- ½ cup ground nuts (walnuts or pecans work great!)
- Prepare cookie sheet ahead of time (I like to line mine with aluminum foil). Sprinkle nuts over cookie sheet.
- Melt butter in pan. Add sugar and salt. Cook over medium high heat, stirring constantly, until medium brown stage is reached (caramel color). Note: this is what Grandma's recipe said. I never use a candy thermometer for toffee and just judge it by sight and consistency, but I believe you'd want your sugar mixture to reach approximately 310°.
- Take pan off heat. Add vanilla.
- Pour hot candy mixture on cookie sheet over sprinkled nuts. While hot, spread candy out by pressing with back of large spoon until candy is the desired thickness.
- Sprinkle chocolate chips over hot candy and let them melt. Once they’re softened, spread the chocolate out with a spatula. Sprinkle with remaining nuts.
- Let cool completely, then break into bite-sized pieces. Keep dry.
Note: Candies are not as easy to make as, say, cookies. I got the hang of candy making by watching my mom from an early age, and then helping her for years, and finally moving on to doing it on my own. This recipe is NOT hard, but don’t get discouraged if it doesn’t turn out perfectly the first time. It’s totally worth the effort!
Also…If you’re not a nut fan, leave them out. Caramel and chocolate are still amazing together. Once, I even tried this recipe with white chocolate chips instead of semi-sweet. Yum!
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