I have always had a love of baking, but this past year I have been making every effort to try new things in my kitchen. Because my husband isn’t big on “sweets” but LOVES toffee (Remember my coffee toffee cupakes?) I decided to try my hand at making english toffee. I used Paula Deen’s English Toffee recipe, but instead of putting the pecans IN the toffee, I sprinkled them on top. The end result is a gorgeous and delicious treat. I am NEVER buying toffee again! Next holiday season I will be gifting tins of this stuff (you are welcome!)
1 stick + 6 tablespoons butter
1 cup sugar
2 tablespoons cold water
1 teaspoon pure vanilla extract
Dash of salt
1 (6 ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
1/2 cup chopped nuts (optional)
Generously butter a cookie sheet (Give it a twice over-it will make your life easier).
Combine butter, sugar, and water in a heavy bottomed pan over medium-high heat. Bring to a boil, stirring constantly. Add a dash of salt. Remove spoon from pan and cook until a candy thermometer (I use this one here) reads 300 degrees F. Stir in vanilla. Pour onto prepared cookie sheet.
I typically move the cookie sheet around slightly to get the toffee to spread evenly aiming for a 1/4 inch thickness. Melt chocolate in a double boiler. Spread melted chocolate on slightly cooled toffee. Sprinkle with chopped nuts (I used pecans, but almonds would be amazing!). Allow toffee to cool completely. Once cooled, break toffee into pieces. Store in an airtight container.