When Sean was 2 years old, he and I joined a playgroup. As the children grew older, the playgroup evolved into a moms’ cooking group, which then became girls’ nights out-I’m pleased to say our friendships have endured, and we still stay in touch, though not as often as in the past.
During the cooking phase, my friend Cindy Olivier not only shared her recipe for English toffee but also demonstrated making it. She graciously allowed me to share it on this blog. I’ve been making it for years, and it’s always a big hit!
|This recipe contains only four ingredients: Butter, Sugar, Nuts and|
|Add half the toasted, chopped nuts and chocolate chips to most|
of a jelly roll pan
|Add the butter and sugar to a heavy bottomed saucepan|
|Cook over medium heat, stirring continuously until the candy|
thermometer reaches 305ºF
| After the chocolate chips have become soft, spread the chocolate over|
the top of the toffee
|The final product!|
Cindy Olivier's English Toffee
2 C. almonds, toasted and chopped* See Note
12 oz. chocolate chips, semi-sweet
1 lb. butter
2 C. sugar
Spread half of the almonds on the bottom of a cookie sheet with a slight lip around the edge (The cookie sheet should be approximately 10” x 15”). Sprinkle half of the chocolate chips on top of the almonds. Melt the butter with the sugar over medium heat. Stir frequently and continue heating until it reaches 305ºF (“hard crack” on a candy thermometer). Remove from heat and quickly pour evenly over the almonds and chocolate. Use a wooden spoon to spread it in the pan if necessary. Quickly sprinkle the chocolate chips evenly on top and spread over the toffee with a knife. Pour the rest of the almonds on top and push into the toffee. Cool and break into pieces when the toffee is hard.
* Note: I toast the almonds prior to using them (Spread onto a pan and bake at 350ºF for about 15-20 minutes—when they start to crack, they’re done.