Buttery English Toffee Recipes

Steps:

• Combined butter, sugar and water in a heavy sauce pan.
• Cook stirring constantly to the hard crack stage or 300 degrees.
• Immedieately pur into a buttered 9x13 cake pan, spreading quickly.
• Cool When cooled break into pieces and dip into the dipping chocolate.
• Place on waxed paper to set up.
• Sprinkle with ground nuts.
• When set place in an air tight container.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Steps:

• In 4 quart saucepan, heat butter, sugar, water and vanilla to boiling over medium heat, stirring constantly.
• Cook, stirring constantly, until temperature reaches 260 degrees on a candy thermometer.
• Add chopped nuts; continue cooking to 290 degrees, stirring constantly.
• Pour onto buttered 15 x 10 x 1 inch jelly roll pan.
• Cool 2 minutes; sprinkle with chocolate pieces.
• Cover pan with a cookie sheet to soften chocolate; spread over candy.
• Sprinkle with ground nuts.
• Cool completely; break into pieces with knife.