English Toffee - my best recipe

[Kathy in WA]

This is my very best holiday recipe - it's a bit of work, but worth it.  The lecithin comes from health food departments and is used to keep the butter from separating out.  The jar keeps forever. If you coat both sides, you'll need more pecans, but 12 oz of chocolate chips is plenty. 

Kathy Warner


English  Toffee


   2    cups   butter
   1 1/2    cups   sugar
   1    cup   water
   1 1/2    teaspoons   salt
   1/2    teaspoon   liquid lecithin
   2    cups   blanched almonds -- sliced
   3/4    teaspoon   baking soda
   12    ounces   chocolate chips
   1    cup   chopped pecans

In a large heavy-bottomed pan, cook butter, sugar, water, salt & lecithin  over medium heat to 240° on a candy thermometer.  Stir frequently.

Add almonds and cook, stirring constantly, to 290°.  Remove from heat, stir in soda, and spread on a buttered cookie sheet or marble slab. 

Sprinkle chocolate chips on the hot candy and spread them thin when they have melted.  Sprinkle pecans on the chocolate and pat them in, then flip the whole thing over and coat the other side (melt the chocolate for the second side, because the candy will have cooled by then) if desired.   

Break the candy up when it has cooled and the chocolate has hardened. I usually make it at night and break it up the next morning. 

Count on an hour to make it, and you really have to stir constantly after you put the almonds in.

[Detail Diva]

Thanks Kathy for the lecithin tip ... I've tried to do toffee in the past and had the butter separate out, twice, so I gave up.

Toffee is a favorite of mine (esp in Dairy Queen blizzards!  lol)

[marie80503]

Thanks Kathy, this is a great recipe.  I've never had a success with toffee before.

[Kathy in WA]

I'm so pleased you tried it, Marie!  Have a wonderful holiday........

Kathy

[panda08]

I just love English toffee!!!

I'm going to take this recipe home with me and attempt it over the weekend!  I wouldn't say i'm a bad cook, but i have to keep my fingers crossed with this one:)  Ill let you know how it turns out!!!!

Cant wait!!!

Thanks:)

Rachel

[Kathy in WA]

Good luck, Rachel, just keep stirring after the almonds go in.  It'll be great.

Kathy