English Toffee

by: Sue

My sister, Rose, in one of our many conversations about what we were cooking and why, shared with me her love of her son Tim and his allergy to some nuts. She made English toffee for him with almonds on top, so he could have Christmas candy without breaking out in hives. This recipe is the culmination of a search for the best toffee recipe. Almost no one makes toffee any more, and if you serve this to guests they have no idea what they’re eating. I think that’s a plus!

10 tablespoons butter (1 stick plus 2 tablespoons)
1 cup sugar
2 tablespoons cold water
1 1 /2 cup sliced almonds, divided
1 teaspoon pure vanilla extract
1 dash salt
1 (6 ounce) bag milk chocolate chops (1cup)

Generously butter a cookie sheet.

Place butter, sugar and water into a heavy pan over medium heat. Bringing to a bubbling boil, stirring constantly with a wooden spatula, about 10 minutes. Remove spoon and cook to soft crack stage (275) or when mixture resembles the color of peanut butter and will create hard brittle threads when dropped into cold water. Remove from heat and add 1 cup nuts, vanilla, and salt. Stir well, then pour onto prepared cookie sheet and spread to 1/4 inch thickness. Cool slightly, sprinkle chocolate chips on top then spread chocolate as it melts. Sprinkle 1/2 cup sliced almonds on top of chocolate mixture, press the nuts down into chocolate mix. Cool completely in the refrigerator, then break into pieces. Store in an airtight container.

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