English Toffee

My mom makes English Toffee and Peanut Brittle every year at Christmas time. I haven't succeeded with the Peanut Brittle yet. But, I have to say, I make pretty awesome English Toffee! I think part if it is that I started using butter instead of margarine.

Here's my version:
1 cup salted butter
1 cup sugar
5 Tablespoons water

For coating:

Chocolate chips

Almonds

Heat first three ingredients to deep golden brown (~325*F if you're using a thermometer)

Pour onto silicone mat or parchment paper, in a rimmed cookie sheet

Let cool, meanwhile melt some chocolate chips (I like using semisweet, but milk chocolate works well too)

Spread melted chocolate on the toffee, then immediately sprinkle with chopped almonds (I use dry roasted salted)

Flip the slab over and repeat the process on the other side (this step is optional, but SO worth it!). Tip: if you have a cover for your cookie sheet, place another silicone mat or parchment on top of coated toffee, then put the cover on and flip. It helps contain any mess.

Allow to cool/dry completely, then break into pieces



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