Oh My Goodness! It's that yummy time of year when grandma's and moms alike start planning out all of the tasty holiday goodies they are going to prepare for their family and friends. I wanted to share one of my all time favorites with all of you. On top of all the other tasty treats I put together, these will definitely be included in my goodie platters this year.
Best Ever English Toffee Recipe
2 Giant 8 oz. Hershey bars, or 16 oz. (450 g) milk chocolate divided in half (Trader Joe's offers delicious 17 oz. bars of Belgian chocolate called Pound Plus that are excellent for this recipe)
2 cups (300 g) finely chopped walnuts or pecans. I use Almonds
3 cups (600 g) granulated sugar
1+1/2 lb. (681 g) SALTED real butter (do not use unsalted butter or margarine, or the recipe won't turn out right)
Grate 8 ounces (225 g) or one of the chocolate bars and set aside.
Boil sugar and butter while stirring constantly on medium heat to hard crack level (300-305*F or 149*C) on candy thermometer. IT MUST REACH THIS LEVEL, NO MATTER HOW IT LOOKS.
Tip: Start off at medium high and then lower the temp as it gets closer to 300*F (149*C). Watch it like a hawk.
Pour mixture onto large ungreased cookie sheet with sides (jelly roll size) and immediately spread on the grated chocolate. Smooth over top.
Sprinkle half of the nuts on top. Cool till hard.
Melt the other 8 oz. (225 g) or other bar of chocolate in double boiler or in small saucepan on very low heat, stirring constantly.
Tip the cooled toffee out onto wax paper and spread other side with the melted chocolate; sprinkle rest of nuts on and cool till hard.
Then crack into small pieces with knife. Makes a lot!