Oh yeah, baby. This stuff is good. It’s so scrumptious, easy, and quick that you will never ever buy an expensive box of toffee again. I promise. I pinky-promise. Hear me? I pinky-promise.
You can make this delicious candy in about 15 minutes. Throw it in the fridge to cool off, and you’ve got a lovely platter of gourmet candy.
This is my gift to you. Seriously. Enjoy the gift. Ready?
English Butter Toffee
1 c butter (b.u.t.t.e.r.-don’t mess this up!)
1 c granulated sugar
1 c chocolate chips (chunks, slivers, whatever) I used Scharffen Berger 62% semi-sweet chunks; you can use milk, semi-sweet, etc.
1 c toasted, finely chopped nuts (pecans, walnuts, almonds, etc.)
Preheat oven (or use warming drawer) to lowest temperature setting and place a four-sided baking sheet inside.
Meanwhile, combine butter and sugar in medium-sized saucepan and cook over high heat, stirring constantly, until mixture reaches soft-crack stage (280° on candy thermometer). Reduce heat to medium-high and cook, stirring constantly, until mixture reaches hard-crack stage (300° on candy thermometer). Remove baking sheet from oven and pour mixture on warm sheet. Using rubber spatula, spread mixture to about ¼″ thickness (it will NOT cover entire sheet). Sprinkle chocolate over toffee and allow to sit for 2 minutes. Using spatula, spread chocolate to edges of toffee. Press nuts (for above, I used a mix of pecans and almonds) onto chocolate. Cool in refrigerator and when hardened break into desired size of pieces. Makes approx. 1.5 pounds
See? You’ll never buy toffee again. You’re welcome.