Holiday Goodies: English Toffee

This is one of my all time favorite candy recipes. If you like Heath bars, you will LOVE this toffee. It's very important to cook it to the right temperature so that it's not too soft or too hard, so be sure you use an accurate candy thermometer. You can coat just one side or both sides with chocolate and using the nuts is optional. The original recipe calls for walnuts, but it's really good with almonds or pecans too. Enjoy!

English Toffee
1 ½ cups (3 sticks) butter (do not use margarine)
2 cups sugar
2 tablespoons water
1/8 teaspoon salt
1 cup semi-sweet or milk chocolate chips *
1 cup finely ground toasted walnuts or almonds (optional)

Butter a 15 ½ x 10 ½ x 1 baking sheet. Melt the butter in a heavy 3 – 4 quart saucepan over medium heat. Add the sugar, water and salt. Stir over medium heat until the sugar is dissolved. Insert a candy thermometer and continue to cook, stirring frequently, until the thermometer registers 290 degrees. Pour the mixture into the prepared pan and spread evenly to the edges of the pan. Let cool at room temperature.

Melt the chocolate chips in the top of a double boiler or in the microwave (stir every minute or so until melted). Spread the melted chocolate over the cooled candy in the pan. If using the nuts, sprinkle evenly over the top of the melted chocolate, pressing lightly to set them into the chocolate. When chocolate has set, break toffee into pieces. Store in airtight containers.

*You may coat both sides of the toffee with chocolate and nuts if you prefer. To do this you will need to double the amount of chocolate and nuts. After the chocolate has cooled on the first side do not break into pieces. Turn the candy out onto waxed paper and coat the other side in the same manner, then let chocolate set and break apart.