You'll be surprised at how easy this is!
Easy English Toffee
INGREDIENTS:
2 cubes regular butter; (salted type)
1-1/2 cups (1/2 box); dark brown sugar, packed
12 oz.(1 pkg.); semisweet chocolate chips (mini's work even better)
1-1/2 to 2 cups; chopped almonds (not sliced)
INSTRUCTIONS:
1. Chop chocolate chips and almonds separately,
in a food processor (not a blender), set aside.*
*Both will be used immediately after pouring Toffee mix into pan.
(Could also use “mini”-chocolate chips and pre-chopped almonds.)
2. Place a Pyrex glass pan (oblong is best) close by, on heat proof surface.
3. In a heavy sauce pan (not Teflon), melt brown sugar and butter over
med-high heat, stirring constantly. (Don’t use Plastic spoon to stir.)
4. While stirring, place a candy thermometer in the pan,
about halfway into the mixture (not touching the bottom or side of the pan).
BE CAREFUL! Thermometer gets very hot, best to hold with a hot mitt!
(NOTE-It’s awkward to hold the pan, stir & hold the thermometer.)
5. When cooking, toffee mixture should be puffy and very bubbly,
then begin to separate from the pan and look stringy and glossy.
(About 5-10 minutes.) When the candy thermometer just reaches 300˚
pour the mixture into a 9” x 13” Pyrex glass pan, spreading it quickly & evenly.
(Mix will start to set up as soon as it hits the glass, be sure to spread to edges.)
6. Immediately, pour the chocolate evenly over the mixture,
let it slightly melt then spread it with a spatula to the edges.
When the chocolate is fully melted, pour the almonds evenly over the top
and press them into the chocolate.*
*This is needed to keep the toffee bonded to the chocolate/almonds.
7. Place the glass pan into the freezer for 1/2 to 1 hour to let the chocolate harden.
Remove from freezer, pierce with knife and break toffee into pieces.
It keeps well in the freezer in a Ziploc bag for weeks.
Quantity: Makes 1 - 9” x 13” pan (about 15-25 pieces)
Preparation time: under 30 minutes
Enjoy!