I finally found and modified my so-far-favorite recipe for toffee, and I am writing it down here so I will know where to find it next Christmas when I want to make it again! and again! and again! I love Christmas toffee, can you tell?
2 Sticks Unsalted Butter
2 Sticks Salted Butter
1 Cup white sugar
1 Cup brown sugar
3 Tbs. Corn Syrup
1 Cup Chopped Almonds
1 Cup Semisweet Chocolate Chips
1 Cup Milk Chocolate Chips
- Use a heavy bottomed saucepan. Coat with butter.
- For thicker toffee use a 9 x 13 jelly roll pan/cookie sheet. I’m talking 1/4-1/2 inches thick in the middle. For thinner toffee, use a 10X17 jelly roll pan/cookie sheet. Add alumnium foil to bottom of pan and coat foil with cookie spray.
- Combine butter, white sugar, brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Reduce heat to low (on my stove it’s between 2-3) Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. DO NOT STIR! On my candy thermometer the magic number was 275 (it has a bubble). Remove from heat. (If bubbles in the boiling mixture are dark brown instead of a nice light amber, the heat is too high!) Also don’t forget the water test, to see if you’ve made it to the hard crack/brittle stage.
- Remove mixture from heat, pour into jelly roll pan. Wait 3-5 minutes. Then add chocolate chips. Wait another 3-5 minutes and spread melted chips all over the top of the toffee. Finally, add the chopped almonds. I chopped my already slivered almonds in the food processor to chop them finer and also create an almond dust, that I personally think makes the toffee look even more beautiful and professional, kind of like Almond Roca.