Since Garrett has been in LA visiting family and I have been home all weekend fighting this cold, I decided it was a perfect time to do some baking. Never leave me at home alone, I will bake until there is no more flour and sugar left in the house. Then that will force me to go into obsessive compulsive cleaning. So to say the least, the house is spotless and the counters look like it is Christmas time filled with baked sweets and homemade candy. One of my favorite treats to make is English Toffee. Not only is it a simple recipe but it tastes oh so amazing.
Ingredients:
2 sticks of butter
2 cups of sugar
2 tbls of light corn syrup
1 cup of chopped roasted almonds
1 cup of chopped walnuts
1 bag of chocolate chips
Line a 9" x 13" pan with foil and set aside.
In a sauce pan melt butter, sugar, and corn syrup. Allow this to come to a boil and then turn down to a moderate boil so the sugar does not overflow. At this point some people say that you should bring the sugar up to a hard crack stage which I believe is around 325 on a candy thermometer. I like to just watch the sugar and stir until it starts to turn a light brown color. It will take a few minutes to get to this point but watch it closely because one it turns a light brown color it can burn real fast.
After it has come to a light brown color take off the heat stir just a couple more times and then pour into your 9" x 13" pan.
Let this set for 3 to 5 minutes to cool just slightly. Then spread the chocolate chips around the toffee. Since the toffee is so hot and will hold the heat for a while it will melt the chocolate for you. Spread the chocolate around evenly and after it is to a smooth cosistancy add your chopped almonds and walnuts to the top.
Put in the frigerator for about 20 minutes to set and then crack into bit size pieces to enjoy!!
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