Ultimate English Toffee
English toffee, made the proper, scientific way, and coated with either milk chocolate and almonds, or white chocolate and pistachios. Or both! A double-whammy of sweet holiday delight.
Servings: 3 lbs
Equipment
- Instant-read thermometer
Ingredients
- 2 cups unsalted butter
- 2 cups white sugar
- 1 tablespoon corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
For Dark Chocolate (halve this amount if making both toppings)
- 2 cups semisweet chocolate chips
- 1 cup slivered almonds toasted
- 1 teaspoon Maldon Salt or other flaky sea salt
For White Chocolate (halve this amount if making both toppings)
- 2 cups white chocolate chips
- 1 cup shelled salted pistachios coarsely chopped
Instructions
- Cover 2 baking sheets with parchment paper or silpats.
- In a large heavy bottomed saucepan, combine the butter, sugar, syrup and salt. Cook over medium heat, whisking constantly until the butter is melted.
- Bring to a boil, and cook, stirring constantly, until the mixture has reached 300-310° F (149-154° C) - DO NOT let it reach 320°F (160°C)
- Remove toffee from heat and stir in vanilla.
- Pour half the mixture onto each prepared baking sheet. (If you want, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
- Wait about a minute, until the toffee is set but still hot and sprinkle the chocolate chips over the top. Let chocolate soften for 5 minutes.
- Spread the chocolate into a thin even layer (make sure chocolate is thick enough to hold the nuts).
- Sprinkle with Maldon salt and almonds (or the pistachios).
- Refrigerate until set. Break into pieces, and store in an airtight container. You will lose a few of the nuts when you break it up, but there should still be plenty left on top.
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