Candy making is so much science! It is incredible how cooking similar ingredients, such as butter and sugar, can result in very different outcomes depending on the temperature you cook to. This toffee is cooked to what is called a "soft crack" stage, and I am in love with this consistency! It is a recipe from a dear friend in Kansas who was my best mom friend when I was having my babies in California. She is an amazing cook! She is also the sweetest friend who sent me a whole tin of this toffee after I moved away from her and missed everything she used to make for our family. Luckily I learned how to make her recipe, and you will definitely want to give this a try. It is by far THE BEST English toffee I've ever had in my life!
The Best English Toffee
Makes a jelly roll pan full
2 cups sugar
1/3 cup water
1 lb. butter (that's 4 sticks!)
1 cup finely chopped pecans or walnuts
1 cup milk chocolate chips
Prepare a jelly roll pan by lining with parchment paper. Spread the chopped nuts out evenly over the parchment. In a large, heavy saucepan, combine the sugar, water, and butter. Bring to a boil on medium high heat, stirring constantly. Clip on a candy thermometer and continue cooking and stirring until it reaches 290°F. Pour the mixture over the nuts. When partially set (this only takes a few minutes) sprinkle the chocolate chips over all. Let the chocolate sit for a few minutes, then using a metal spatula, spread the melted chocolate over all. After the chocolate is set, cut or break into pieces.
Gather your ingredients. You will need a pound of butter (4 sticks - no substitute), 2 cups sugar, 1/3 cup water, pecans (chop finely), and milk chocolate chips.
First, line a jelly roll pan with parchment paper. Chop the pecans or walnuts so you have around 1 cup of chopped nuts. Spread the chopped nuts evenly over the parchment.
In a large heavy saucepan, combine the sugar, butter, and water. Bring to a boil over medium high heat.
Clip on a candy thermometer and continue boiling and stirring until the mixture reaches 290°F. It will get very thick and shiny....this is correct. Just keep stirring.
Once you hit your temperature, pour the hot toffee over the nuts. Quickly spread the mixture evenly over all the nuts with a metal spatula.
It is amazing how hot this stuff is.....please don't lick the spoon! It will start to set up right away.
Sprinkle a few handfuls of chocolate chips over the hot toffee (about 1 cup). Let them sit for a few minutes to start to melt.
Using a metal spatula, spread the chocolate over all the toffee.
This is a fun part. It's amazing how quickly the chocolate chips get soft and spreadable!
Let the toffee sit until the chocolate is set (I usually put it in the refrigerator for an hour). Using a large knife, cut strips and break those strips into pieces.
The beauty of this candy is that it isn't supposed to look perfect and uniform. Just delicious.
It is a wonderful candy to share in a tin or bag tied with a ribbon. It is a gift that will be so happily received, and even more happily eaten!
This toffee is such a special Christmas candy that just melts in your mouth. Once you try, this may be your new favorite Christmas tradition!
Recipe Source: Recipe adapted from the recipe of my dear friend Missy Veile