Oh, honey, honey… do you remember that song from decades ago by The Archies? Well, today I’m your candy girl and I’m serving up buttery English toffee with toasted almonds and chocolate. Making toffee is another recipe that is pretty easy with spectacular rewards for the effort – fresh, buttery toffee from your own kitchen and yet another way to impress your friends (how many of them are making toffee from scratch?!)
First, a cautionary note about toffee making: hot sugar can be very dangerous and must be handled carefully at all times, so this is not a recipe to make with little kids or even with little kids underfoot. They can eat it later though!
Making the toffee itself takes about 15 minutes then, once it’s cooled, about another 10 minutes to slather it with chocolate and more nuts. The basic steps are 1) melt butter and sugar together, add almonds or whatever nut you like; 2) cook to “hard crack” stage; 3) pour into a pan and cool; and 4) cover with chocolate and nuts. Without further delay… let’s make some toffee.
1.) Heat the oven to 350 degrees. Butter a 9×13 heat proof pan (I actually use Pam) and set aside. Put 2 sticks of salted butter (that’s ½ pound) and 2 cups of sugar into a large saucepan. Cook on the stove-top on medium heat, stirring to blend the sugar and butter together, making sure to moisten all of the sugar with the butter. Continue to stir, also scraping the sides of the pan to remove sugar crystals there. The mixture will change from a loose blend of sugar and melted butter into a somewhat puffy, cream-colored cohesive mix. Keep stirring, and when the sides start to turn a little brown, add 1 cup of nuts. Keep stirring.
2.) Cook to “hard crack” stage – this is somewhat fussy to describe, but it’s really critical to the outcome. Continue to stir the toffee. Although there’s no need to constantly stir, don’t walk away – keep watching what’s happening in the pan. Hard crack stage is technically about 300 – 305 degrees and there a few ways to tell when the toffee is there. Two of the best ways are 1) use a candy thermometer; or 2) carefully watch the mixture for the magic few seconds when it changes from a somewhat grainy, puffy looking “coffee with cream” color to a smooth, glossy, medium brown toffee color. If the toffee continues to cook much beyond 305 degrees, it won’t look too different at first but it will start to take on a burned flavor – so, the toffee will look great, but it might taste slightly burned. If it really cooks beyond this stage, it will start to smoke and turn black – and this can happen in about 1 minute.
But, it’s also really important to not cook it less than 300 – 305 degrees. If it’s not cooked to hard crack stage, the toffee will be grainy and soft – very un-toffee-like! Like I said, it’s fussy to describe “hard crack”, but the concept is pretty easy!
So, once the toffee is at 300 – 305 degrees or has just arrived at the smooth-glossy-medium-brown-toffee-colored stage, immediately remove the pan from the heat and carefully pour the toffee into the prepared 9×13 pan. Cool on the counter or in the refrigerator. If it’s going in the refrigerator to cool, don’t put it in there right away – the toffee and the pan are very hot at this stage, so let it cool down a little on the counter at first. Once it goes in the refrigerator, it takes about 30 minutes to completely cool down.
3.) While the toffee is cooling, put about ½ – ¾ cups of nuts on a sheet pan and put them in the oven to toast. The nuts are done when they just start to become fragrant – this will take 10 minutes or less, depending on the oven. When the nuts have cooled, chop them and set aside for sprinkling on the toffee later.
4.) When it’s time to finish the toffee, melt your favorite chocolate chips in the microwave – milk or dark chocolate, whatever you like. For the best way to melt chocolate in the microwave, check out our instructions for chocolate ganache.
Spread a layer of chocolate on one side of the toffee and sprinkle with the chopped nuts. Return the toffee to the refrigerator for a few minutes to set the chocolate, then invert the toffee onto a sheet of wax paper or parchment and coat the other side with chocolate and more nuts. The toffee may start to break at this point, but it’s going to be broken into pieces anyway.
Break into pieces – I use the handle end of a heavy knife – and store in an airtight container at room temperature. Some nuts and chocolate bits will fall off when the toffee is broken into pieces – save those for ice cream topping or eat them just as they are.
The toffee will be crunchy, but it shouldn’t be breaking any teeth – another benefit of cooking it to proper hard crack stage. It will definitely be buttery and sweet. And chocolatey. And toasted nutty.
Maybe next, we’ll do caramel sauce…