|Ingredients for English Toffee|
- 1 pound of butter (4 cubes)
- 2 cups of sugar
- (1-2 cups) Sliced almonds - she just kinda pours some in until she has as much as she likes.
- 1 cup sliced almonds - chopped finely or ground up in mixer or food processor
- 1-1 1/2 cups milk chocolate chips
Melt the butter and sugar together on medium high heat, stirring as you go. Once melted, stir in the desired amount of sliced almonds.
This next part - my granny informed us - is the most essential part of the recipe. It is the "ping" test. Any guess at the color, or even using a candy thermometer won't be as accurate as her test. As you are cooking and stirring, have a glass or ceramic plate ready. You drop a little glob on the plate. Let it dry for a couple seconds. Pick it up and listen to hear if it "pings" on the plate when dropped. When it does, the toffee is ready. Once it has passed the ping test, you pour the toffee out onto an un-greased baking sheet.
Did I fail to mention how amazingly delicious this toffee is? I asked my gran to teach me how to make it while she was here, and she obliged, but that wasn't the only reason we made it. A large part of the reason we made more when my granny was here was that my Mom, Squire and I ate all the toffee she gave us and then some (from the tins that weren't for us.)
This was the look on my granny's face when she found out:
Anywho, back to the recipe. As the toffee is cooling, have some paper towels ready to dab away the excess butter oil.
|Squire, learning from the master.|
Have your chopped or ground almonds ready:
And sprinkle them evenly over the top:
Put the toffee in the fridge to cool. Once it has cooled completely, bring it out, and chop/break it up with a butchers knife.
Enjoy the pieces, the crumbs and any hint of toffee dust left on that pan!
As you can see, we did just that. ;)