When I was growing up (at sea level), my mother always made English toffee for the holidays. When I married and moved to a higher altitude, her recipe didn’t work. My neighbor, Jane Payne, gave me her recipe. Years later, when Jane moved to sea level, I gave her my mom’s recipe.
High altitude:
4 Hershey’s milk chocolate bars
5 oz. sliced almonds
1 lb. butter
2½ c. sugar
¼ c. corn syrup
1 c. water
Sea level:
4 Hershey’s milk chocolate bars
5 oz. sliced almonds
1 lb. butter
1¼ c. sugar
Butter a 9×13-inch pan. With a paring knife, shave the chocolate bars; set aside. Sprinkle ? of almonds in the pan. Boil butter and sugar (and corn syrup & water if at high altitude) on medium-high temperature, stirring continuously to prevent burning. When the mixture reaches approximately 200°, turn temperature down to medium. When it reaches 280°, quickly remove from heat and pour into buttered pan. Immediately sprinkle shaved chocolate pieces and remaining almonds over top of toffee. After toffee has cooled, break into small pieces with a knife. If you triple the recipe, use a very large pot, and place in 4 pans, instead of 3.
English Toffee
When I was growing up (at sea level), my mother always made English toffee for the holidays. When I married and moved to a higher altitude, her recipe didn’t work. My neighbor, Jane Payne, gave me her recipe. Years later, when Jane moved to sea level, I gave her my mom’s recipe.
High altitude:
4 Hershey’s milk chocolate bars
5 oz. sliced almonds
1 lb. butter
2½ c. sugar
¼ c. corn syrup
1 c. water
Sea level:
4 Hershey’s milk chocolate bars
5 oz. sliced almonds
1 lb. butter
1¼ c. sugar
Butter a 9×13-inch pan. With a paring knife, shave the chocolate bars; set aside. Sprinkle ? of almonds in the pan. Boil butter and sugar (and corn syrup & water if at high altitude) on medium-high temperature, stirring continuously to prevent burning. When the mixture reaches approximately 200°, turn temperature down to medium. When it reaches 280°, quickly remove from heat and pour into buttered pan. Immediately sprinkle shaved chocolate pieces and remaining almonds over top of toffee. After toffee has cooled, break into small pieces with a knife. If you triple the recipe, use a very large pot, and place in 4 pans, instead of 3.