English Toffee

Recipe courtesy Donna Gabrilson, Goodytwo's Toffee Company
TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: --
Cook: 35 min
YIELD: Varies by cut size
LEVEL: Easy

ingredients

  • 8 ounces raw almonds, chopped
  • 1 teaspoon vanilla extract
  • Melted milk and dark chocolates (recommended: combination Belcolade and Callebaut)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a saucepan, melt the butter and then add the granulated sugar and 1 tablespoon water. Bring the mixture to a rolling boil and cook to 260 degrees F.

Stir in the raw almonds and continue cooking to 290 to 300 degrees F. Remove from the heat and add 1 teaspoon vanilla.

Pour the mixture onto a sheet pan. Cool and cover with melted chocolate.

TOFFEE TIPS:

There are recipes that call for roasted nuts. The toffee is cooked to 290 degrees and the roasted nuts are layered on a sheet pan. Next, the toffee is poured over the nuts. We prefer to use raw almonds and roast them in the butter-sugar mixture, which infuses the nutty flavor into the toffee and creates a toffee that isn't overly sweet.
We add a dose of "Vitamin L-O-V-E" which translates to a lot of stirring - absolutely key to a successful batch of toffee.
We use a combination of both milk chocolate and dark chocolate. Our favorites are Belcolade and Callebaut. Callebaut milk chocolate has caramel undertones and marries nicely with the toffee.

A Note From Food Network Kitchens
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

1

Newest Ratings and Reviews

Read all 1 reviews

  • on March 14, 2014

    Flag

    Impossible--
    Tried twice to make this recipe, and the sugar seized up each time, creating a glob with mega hot liquid on top. Stirred continuously as the recipe and video indicated, but not the same results. Something must be missing. I think the secret must be melt the butter over a very low flame until completely melted, then add the sugar and mix thoroughly, Bring the temperature up slowly, and stir continuously. I think the sugar fell out of emulsion with the butter and clumped because I tried too hot a flame (medium flame, need to try lower). Stirring constantly must be the key here. Interesting enough, I poured the 2nd attempt into a foil lined sheet pan, and removed the extra oil from the separated butter. It tasted good, but not the result I was looking for, or that was shown in the video.

    BTW, as of February 2014, according the Phoenix paper, Goodytwo's shop in AZ closed. Since you can still do it mail-order/internet, I assume that they are not store based anymore.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.