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Hello there. 
How are things?
Sure wish you talked louder. 
I can barely hear you, ya know. 
Are you enjoying the holiday season…
and have you seen the funny Christmas Commercials from Target? 
You know, with the hilarious blond lady all dressed up in Christmas red, sporting a gigantic strand of pearls. 
The girl cracks me up. 
Just take a look!
Try to remember to come back so we can chat about toffee. 
I’ve been chuckling about the funny Target lady all week. 
“Rum tummy tummy…Ho Ho Ho”
Who thinks this kind of stuff up?
They deserve a pat on the back and a thumbs up, 
if you know what I mean. 
Love a little bit of hardy-har-har this time of year.
Thought you might like to see it too, if you hadn’t already. Also, wanted to let you know that I am guest posting today over at 
Adventures in Mommyland, if you would like to hop over. 

Let’s talk English Toffee shall we?

 This English Toffee recipe comes from our Aunt Delsa. It’s the best toffee recipe I have ever tried. (And I’ve tried a bunch)
The texture is perfect, and the flavor divine.
Don’t be nervous about making toffee. 
I’ll walk you through it, alright? 
Let’s do it. 

English Toffee
Time: 30 minutes
Yield: one large jelly roll pan full
Recipe from the lovely Desla Feil

2 C butter (I use salted)
2 C sugar
3 T corn syrup
6 T hot water
1/2 C sliced almonds (optional, but wonderful)
2 C chocolate chips (semi or milk…whatever you prefer)
 *Tempered chocolate works as well, but is more expensive and hard to come by.
1/2 t shortening (I use butter flavored Crisco)
1/2 C finely chopped nuts (I like pecans or almonds best)

1. Place the butter in a large heavy pot. Turn the heat to medium high.

2. Once the butter is almost melted add the sugar and stir it well to incorporate.

3. Keep stirring. When the mixture has come to a boil add the corn syrup and stir it well.
4. Add the water a few tablespoon or two at a time, in different spots of the pan. (For some reason I couldn’t get a good picture while I was trying to stir, drip the hot water into the pot and and hold the camera. Picture the water being added in your minds eye, will ya? Thanks for your participation.  You are such a kind reader.)

5. Keep stirring and add the the almonds.

6. Now it’s just you, the wooden spoon and the candy, my friend. Stir it and stir it and stir it over medium heat. You want to continue cooking it until it until it reaches 275-280 degrees. This should only take about 8-10 minutes. It will start to become kind of frothy and light brown in color. If you are worried about your candy thermometer showing inaccurate numbers try this easy test.

SIMPLE TEST: Dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle…it’s done. It’s as simple as that.

7. Remove it from the heat and pour it into a large jelly roll pan. My pan is 11 1/2 by 16 inches. Let it cool completely. Overnight is best.

8. Pour the chocolate chips into a medium sized bowl and heat them in the microwave for 30 seconds. Stir and return to the microwave to heat for another 30 seconds. Stir and repeat until the chocolate is smooth and melted.
9. Add the shortening and allow it to sit in the chocolate for about 30 seconds. Then stir it around until it melts completely.
10. Pour the chocolate over the top of the cooled candy.

11. Sprinkle with 1/2 cup finely chopped nuts.
12. Allow the chocolate to cool and set up completely. Then break it into pieces. Store in an air tight container for up to three weeks.
For a complete list of Holiday Treats
click HERE

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. I’ve come back to this recipe every year for 7-8 years now. This has become a holiday staple! Thank you for this recipe!

  2. I, too, put my chocolate on top of my hot toffee and let it sit until the chips are shiny. Spreads like a charm. I spray my 9×13-inch pan to put it in. I found that if you let your toffee come to room temp before breaking it up, the chocolate stays on the toffee.

  3. this looks an awful lot like peanut brittle and I think I would try spinning a thread for doneness instead of going and buying gadgets/candy thermometer.

  4. This is the best recipe by far! I just made my second batch (without adding almonds to the mix) and both batches came out perfect. I use unsalted butter so I add one half teaspoon salt with the sugar. Thank you.

  5. My fear of a candy thermometer runs deep. This girl can cook, create and dance in the kitchen BUT candy has never worked for me. I followed this recipe step by step and it is nothing short of miraculous! Perfectly set; crunchy and delicious.
    I owe you my candy fairy wings!