Nancy’s English Toffee

Dec 10, 2011 by Gina Mueller

I never realized how ridiculous toffee was. I always knew how ridiculously addictive and amazing it was, but I never realized how ridiculous the ingredients were. You are boiling sugar and butter… no wonder I love it so much.

Ingredients

1 lb salted butter (no substitutions!!)
2 cups sugar
2 cups whole almonds
2 jumbo Hershey chocolate bars

Directions

Melt butter, sugar and almonds in a pan over low-medium heat. Stir mixture continuously until toffee reaches 300-305 degrees. Pour Toffee onto a greased cookie pan. Place chocolate on top of hot toffee. Spread out chocolate with a spatula, sprinkle leftover chopped almonds on top and allow to dry for a few hours before breaking apart.

Put butter and sugar in a pan over low-medium heat.

Add almonds.

Stir the toffee mixture constantly while bringing to 300-305 degrees. Above is what the toffee looks like throughout the cooking process. ** Remember to continuously stir to not burn the toffee.

When thermometer reaches 300 degrees immediately remove toffee from heat and pour onto a greased cookie pan.