An awesome candy to make any time of the year, English Toffee spruces up any office potluck, or candy dish at your Auntie’s house!

Lisa's English Toffee Crunch

Ingredients for English Toffee:

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
1 1/2 tsp fresh grated nutmeg
2 tablespoons cold water
1/2 c chopped pecans, divided (optional)
1/2 c chopped almonds, divided (optional)
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet or dark chocolate chipsĀ 
Generously buttered cookie sheet.

  1. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat.
  2. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
  3. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer).
  4. Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
  5. Remove from heat and add 1/4 cup each of nuts to mixture. Add vanilla and salt.
  6. Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
  7. Cool slightly, top with chocolate chips, and spread as it melts.
  8. Top with remaining nuts.
  9. Cool completely and break into pieces.
  10. Store in an airtight container.

Enjoy!

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