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Mama's English Toffee
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| English Toffee (Don’t make this when it is raining; it won’t be crunchy) 2 & 1/2 cups of Sugar | |
| 3 cubes | Butter,, (1 & 1/2 cups) |
| 1 teaspoon | Salt |
| 3 cups | finely chopped Walnuts |
| 2 cups | Semi-Sweet Chocolate Chips |
| Candy Thermometer | |
| 2 large | cookie sheets, ( I have 2 of the older cookie sheets with a lip on 3 of the sides so it makes it easier to use. |
Wooden Spoon and dinner knife
Waxed paper
Pam spray (or equivalent)
It is important to have everything prepped and ready to go before starting the cooking part of this project. When the candy reaches the desired 300 degrees F you must be able to move very quickly to prepare it properly.
Prepping:
•Finely chop the walnuts
•Have the Chocolate Chips ready to go
•Spray the cookie sheet with Pam
•I put 2 hot pads down on the counter and the cookie sheet
•Have your bottle of water handy in case you get thirsty while stirring!
Instructions:
•In a heavy, medium saucepan, (preferably one with straight sides), melt the butter.
•Add the sugar, salt and 1 and ½ cups of the nuts
•Start stirring continuously with the heat on medium.
•When well mixed place the candy thermometer in the pan clipping it onto the far side of the pan so you can see the numbers.
•Keep stirring with a cutting motion, turning the mixture over onto itself and back and forth.
•When the temperature reaches 300 degrees, (this takes about 15 – 20 minutes and the mixture is a rich caramel color), quickly turn off your burner, grab the handle of the pan with a potholder and pour the mixture out onto the prepped cookie sheet.
•I spray my wooden spoon and a regular dinner knife with Pam and quickly spread the mixture to the ends and sides of the cookie sheet. I use the potholder to touch the cookie sheet if I need to hold it in place while spreading.
•When finished with the spreading of the candy mixture, pour 1 cup of the chocolate chips over the candy mixture. Wait a couple of minutes and, using your knife, spread the melted chips all over the candy surface.
•Sprinkle the chocolate with ¾ cup of the chopped walnuts.
•Cut off 2 pieces of waxed paper slightly longer than your cookie sheet and lay them over the candy mixture.
•Place the second cookie sheet carefully over the waxed paper. Using a potholder on each end, grab the cookie sheets and quickly flip them over.
•Grab the edge of the top cookie sheet with a potholder and gently lift it up on one corner of the candy mixture. Using your knife start to loosen the candy from the cookie sheet until it is all resting on the waxed paper.
•Pour the second cup of chocolate chips onto the toffee and repeat the process; spreading the melted chips and sprinkling the last ¾ cup of nuts over the top.
•Place 2 more pieces of waxed paper over the top of the candy and place the candy, (leaving it on the bottom cookie sheet), in the fridge!
•Let it harden for several hours, ( you can check, it may take less time,), and then, using the handle of a knife, use quick motions to crack the candy. Put it all in a zip lock bag(s) and hide it until you want to serve/eat it!
•Wait until the thermometer in your pan is way back down before placing them in the sink with very hot water and dish soap. Put the knife and wooden spoon in there to soak too. It could several hours for the thermometer and pan to be free of the hardened toffee.
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