Another candy in our Christmas triumvirate: English toffee. Haha, with the other two being caramels and peanut brittle. I’m sure most recipes call for a specific temperature, but my mom would always say to cook it until it almost smells like it’s starting to burn. But lately I’ve been doing the ice water test to make sure it’s crunchy enough. Every once in a while this toffee can get a little grainy or not as hard as I want, but it’s so delicious that we don’t really care and still eat the slightly off batches.
You can kind of use any milk chocolate that you’d like–I remember my mom taking the plain Hershey bars from the miniatures collection or the Nuggets collection that no one wanted and melting them on top of the toffee. What a great use of the boring chocolate that everyone left behind. Haha. We’ve also made this toffee with pecans and sliced almonds instead of walnuts–both were great. So pick your favorite nut and try it out.
And thank goodness this one is naturally gluten free.
Crunchy, chocolatey, and perfect for Christmas.
- 1 c. Butter
- 1 c. Sugar
- 2 Tbsp. Water
- 2 c. Milk Chocolate Chips
- ½ c. Chopped Walnuts (or desired nuts)
Pour a scant layer of chopped nuts on a foil-lined baking sheet. Mix butter, sugar, and water in heavy pan. Melt and bring to boil, stirring constantly. Cook about 5 minutes or until syrup turns a darker color and begins to smell like it’s burning. (You may want to try the ice water test to make sure it’s your desired texture.) Pour immediately onto foil-lined pan. Sprinkle top of hot candy with chocolate chips. Let melt and spread with knife to cover. Sprinkle with chopped nuts. Let cool completely so chocolate is solidified. Lift candy slab from foil and break into pieces.