I had great hopes for today. I was going to make you something delicious, but light and healthy. The kind of thing you wouldn’t feel guilty about eating the day before Thanksgiving. Something that would leave you feeling refreshed and full of energy in the midst of the hectic holiday season…but the holiday season got hectic. So instead, I offer you a simple recipe for english toffee.
It turns out, english toffee is totally easy to make! Like, if you’re on you’re way to Thanksgiving dinner in a couple of hours and have no idea what to bring your host, you could totally whip this up before you go. I feel obliged to warn you though, you may find it difficult to stop after just one piece. And since it’s so easy to make, well, I just don’t want to be held responsible for the outcome!
I have no idea, by the way, what makes this toffee “English,” if you know feel free to leave me a comment! After reading hundreds (ok, five) recipes for english toffee, I finally settled on this recipe from Laura over at Tutti Dolci, mostly because it called for whisky…we all know how I feel about that. The result is a sweet, buttery toffee with just enough crunch.
Final tip, english toffee freezes beautifully! Just stick it in a freezer container in between layers of parchment paper.
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 Tablespoons whiskey
- 1/2 tsp kosher salt
- 6 ounces semisweet chocolate or chocolate chips (I used 1/2 a bag)
- 1/4 cup chopped almonds
- 1/4 cup chopped pecans
- Prepare your work station! Line a baking sheet (preferably one with sides) with parchment paper. Clear out enough room for that same baking sheet in your freezer, and locate your candy thermometer!
- In a medium sized sauce pan over medium-high heat, combine the butter, sugars, whiskey, and salt. Bring the mixture to a boil, stirring frequently with a wire whisk to dissolve the sugars.
- Once the sugar mixture reaches 250 degrees fahrenheit, increase the heat. The butter and sugar will begin to foam and thicken. Keep a close eye on it and stir constantly until the mixture reaches 300 degrees fahrenheit. Quickly pour all of the sugary, buttery goodness onto the baking sheet lined with parchment. If necessary, use a silicon spatula to spread the toffee to the desired thinness. (Not that this really needs to be said, but keep your fingers far away from the boiling sugar…it’s hot.)
- Put the baking sheet in the freezer for about 10 minutes to set the toffee.
- Meanwhile, in a small bowl heat the chocolate in the microwave, stirring every 30 seconds, until it is melted. (Alternatively, you could use a double boiler, or a heat proof–glass or metal–bowl set over a pan of boiling water, to melt the chocolate.)
- Remove the toffee from the freezer, spread a thin (or thick!) layer of chocolate over the toffee. Sprinkle with chopped almonds and pecans. Allow to set/cool completely before breaking into bite-sized pieces.