English Toffee
- Total Time
- 5 hours 15 minutes, plus 15 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½pound walnuts, coarsely ground, divided
- 1pound semisweet chocolate, preferably Lindt or Tobler, grated (see note), divided
- 2½cups sugar
- 1pound butter
- 4tablespoons light corn syrup
- 5½ounces walnut meats, finely chopped
- 1cup water
Nutritional analysis per serving (26 servings)
358 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 4 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
- Step 3
Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.
- Chocolate can be grated by hand or in a food processor. Freezing the chocolate briefly makes grating easier.
Private Notes
Comments
I've been making English Toffee for Christmas presents since 1976. I always heat to 310 degrees. I only use sugar and butter and water. A good tip is to spray your pan before adding sugar, butter and water. This step really helps in the clean up. I make mine with pecans; adding once the temperature is reached; pour out onto cookie sheet to cool. Then melt chocolate to pour on top and sprinkle with chopped pecans. When that's cooled, break into pieces. El yum-o-rama!
Try substituting bourbon for the water - it is tremendous. I also use the tiny semi-sweet chips (Guittard is my go-to) rather than mess with grating the chocolate. I make a LOT of this every Christmas so need the added efficiency!
Parchment on the sheet pan will make life much easier
I first learned toffee from a home chef who didn't even measure the butter and sugar. Technique to simplify: Just get some milk chocolate chips and sprinkle on top the minute you pour the very hot toffee onto a pan. She used Hershey bars. Works a charm. No melting and all that fuss.
This bread was exceptional in some interesting ways that most bananas are not. The combo of bananas and cardamon with some espresso is amazing. I opted to drizzle a good tahini sauce over the top of the bread before baking. Delicious.
I think you got onto the wrong recipe thread somehow?? I'm on toffee?
Line your baking sheet with foil or parchment.
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