I never realized the ridiculousness of toffee. Â I always knew it was ridiculously addictive and delicious, but I never realized how ridiculous the ingredients were. Â You are boiling sugar and butter… Â no wonder I love it so much. Â My family has made our friend Nancy’s Â English Toffee around the holidays every year since I can remember. Â Absolutely scrumptious and a great way to share holiday joy to others.
Nancy’s English Toffee
- 1 lb salted butter (noÂ substitutions!!)
- 2 cups sugar
- 2 cups whole almonds
- 2 jumbo Hershey chocolate bars
Put butter, sugar and almonds in a pan over low-medium heat.
Â Stir the toffee mixture constantly while bringing to 300-305 degrees. Â Above is what theÂ toffeeÂ looks like throughout the cooking process. Â Remember toÂ continuouslyÂ stir to not burn the toffee.
When thermometer reaches 300 degreesÂ immediatelyÂ remove toffee from heat and pour onto aÂ greasedÂ cookie pan.
With a spatula, spread toffee over cookie pan.
Place chocolate on the hot toffee; allow to melt. Â Spread out melted chocolate.
Chop 1/2 cup of almonds.
Sprinkle almonds over chocolate.
Allow toffee to cool for several hours. Â Then break apart.
A pretty package for someone special.
Make sure to share! Â You don’t want 3 sticks of butter to go straight to your tummy.