Traditional English Toffee Recipe

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Step 1. Spread half the ground nuts in a thin, even layer over ¾ of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts. Step 2. Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat.

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Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

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Line a large baking pan with parchment paper or lightly butter. Place the pan over a heatproof trivet and set aside. Melt butter and margarine in a heavy 3-quart saucepan. Add the sugar, salt, corn syrup and water. Cook over medium heat stirring constantly until the mixture comes to a rolling boil.

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Let cool. It should harden within a couple of minutes. Melt Ghirardelli bricks or wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth. Spread across your toffee with a small spatula or butter knife.

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Wait about a minute, until the toffee is set but still hot and sprinkle the chocolate chips over the top. Let chocolate soften for 5 minutes. Spread the chocolate into a thin even layer (make sure chocolate is thick enough to hold the nuts). Sprinkle with Maldon salt and almonds (or the pistachios). Refrigerate until set.

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English Toffee recipe without corn syrup. In a heavy-bottomed saucepan stir the butter, sugar and salt to a boil using a heat resistant or a wooden spoon. Turn the heat to medium, if working on gas make certain that the gas flames do not come up to the sides of the pan. Add the vanilla extract. Stir the toffee constantly but not vigorously to.

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Turn off the heat and add the cup of ground nuts and stir. Once the almonds are all stirred in, pour the toffee mixture into a jelly roll pan. Make sure to scrape out the kettle and the wooden spoon. Spread the toffee mixture in the sheet pan using an offset spatula or a stainless-steel spoon.

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Combine the butter, sugar, corn syrup, and water in a heavy saucepan. 2 sticks Butter, 1 1/4 cups Sugar, 1/4 cup Corn Syrup, 1/4 cup Water. Cook over medium heat, stirring constantly with a wooden spoon until the butter melts. Then stir occasionally, until the mixture reaches 285 degrees F (soft crack stage).

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Instructions. Cover a 10×15" baking pan with parchment paper. Set aside. In a saucepan over medium heat, melt together the butter, brown sugar, water, corn syrup and salt. Bring to a boil, stirring constantly. Cook and stir until the temperature of the syrup reaches hard crack stage, 290-295 degrees Fahrenheit.

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Step 2: In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat. Step 3: Cook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast and can burn in mere seconds.

Traditional English Toffee Recipe

This homemade toffee recipe comes together quickly and easily with simple ingredients. Butter two (15x10x1-inch) baking sheets or line them with parchment paper and set them aside. Combine sugar, butter, water, and corn syrup in a heavy pan. Cook over medium heat, stirring constantly, until butter is melted. Reduce heat to medium-low and cook.

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Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.

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Cut butter into pieces and mix with sugar, corn syrup, and water. Bring to boil over medium-high heat, stirring until sugar is dissolved. Insert a candy thermometer and allow to boil, stirring occasionally, until the liquid turns amber and the temperature reaches 290º. Remove from heat immediately and add vanilla.

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Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces.

Traditional English Toffee Recipe

Place the corn syrup, water, salt and sugar in a large pot. Stir well enough to wet the sugar. Brush down the sides with a wet pastry brush if necessary, to remove any stray sugar granules from the side of the pan. Add in the butter. Heat over medium heat and stir occasionally until it begins to boil.

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In a heavy-bottomed saucepan, combine butter, sugar, vanilla, and salt. Heat over medium heat. Allow the butter and sugar to dissolve and then bring to a simmer. Once at a simmer, stir constantly with a whisk, so the butter and sugar don't separate. Heat until the mixture turns dark amber.