If you love the taste of toffee, you are going to love this recipe. The buttery taste of the toffee, along with the Hershey's milk chocolate on top, is great together. This, of course, goes perfectly with the toasted chopped almonds in the toffee and sprinkled on top.
This recipe has been passed onto me by a good friend Marcia Loftin. She asked me the other day if I would like the toffee recipe which she loving called Yummy English Toffee. So of course I said yes.
This cherished English toffee recipe, was passed from Bonnie Fisher's family, to help with the fundraising efforts for the Agoura Hills Harmony Chorus (AHH), a Sweet Adelines International chapter. Through the AHH 's cookbook and other sales on their website, this non-profit organization, which depends on donations and fundraisers, to support their ongoing efforts to bring harmony and the barbershop art form to others.
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Ingredients
- Sugar white
- Butter salted
- White corn syrup
- Water
- Hershey milk chocolate bars
- Almonds
Making English Toffee with Almonds
This is not a hard recipe, but it will take a little time. There are a few things you want to have ready before you start.
Prepping
Measure or weigh the sugar and set it aside. I used a 9 X 9 pan and greased it with coconut oil so it is ready for you to pour the cooked toffee into.
You will also need a candy thermometer to bring the boiling toffee to the correct temperature. This is a cheap one I got from the grocery store.
Toasting the Almonds
This step took less than 20 minutes. Preheat the oven to 320° F (160° C)
Take a sheet pan and line it with tin-foil. Grab a cutting board and a sharp knife.
You need ¾ of a cup of chopped almonds. I cut mine into small to medium pieces. How long it takes to toast the chopped almonds depends on the size of the pieces.
Spread the chopped almonds around the sheet pan and pop it into the oven. My chopped almonds took 12 minutes. Just monitor them so they do not get too dark. They will have a burned taste if browned too far. I move them to a plate to cool down.
Making the Toffee
Use a 2-quart saucepan so you have plenty of room for the toffee as you stir. I also unwrap all 5 of the Hershey's chocolate bars, so they can be added to the top of the toffee.
It takes a good 20 minutes of almost constant stirring so get comfy. Clip the candy thermometer onto the side of the pan and add the butter. Melt the butter over a medium temperature.
Once the butter is melted, add the sugar, water, and the light corn syrup. Stir to combine. You want this to be a constant boil.
As the temperature rising on the thermometer, the mixture will thicken. You need the thermometer to reach 290° F. If your candy thermometer is in Celsius, you will need it to read 143° C.
Once it reaches the correct temperature, the toffee will have turned a brown color. Take it off the heat and pull the thermometer out and off the side of the saucepan. Stir a couple of time then add ½ cup of the toasted almonds and stir.
Pour the toffee and almond mixture into the prepared greased baking pan. Spread it around so it fills in any gaps.
I lay 3 complete bars down the side of the hot toffee. The two that run up and down I take one row off of each bar, which I add in between the three bars.
It only takes less than a minute for the chocolate bars to get soft enough to spread around with the back of a spoon. You should have no problem covering the toffee.
Once you have covered the toffee with the melted chocolate, sprinkle the remaining toasted chopped almonds right on top of the chocolate.
Take a piece of parchment paper and lay it on top of the pan. The toffee needs to set for at least 6 hours or overnight. I had it right on my counter overnight.
It can be a little tricky cutting and getting that first piece out of the pan. I just cut a small square for the first piece, after that they cut and separated much better. It might have been the pan. USA pans have slight ridges, so not sure if that may have been a factor or not. Cut them into whatever size pieces you want. They do not have to be perfect squares.
Enjoy!
FAQ's
According to the Hershey's website, the chocolate bars are gluten-free. I also looked at the Karo website for the light corn syrup and they claim they are also gluten-free. Now for the butter Land O Lake is gluten-free. But as always, please read the label if you choose different brands just to be sure.
I have an air-tight container that I store them in so I can add them to a cookie dough I am mixing. You can also sprinkle them on top of your ice cream for a great treat.
You can, but I have been told that when you do this, it can cause the chocolate to bloom. I just store it in an air-tight container right on my counter. Now because of the chocolate, if it is summer and 90° in your house, your chocolate will melt.
Other Cookies
Recipe
English Toffee with Almonds
Barbara HallEquipment
- 1 9 X 9 or 7 X 11 Baking Pan
- 1 Candy Thermometer
- 1 2 quart Saucepan
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Ingredients
- 1 cup (200 g) Sugar white
- 1 cup (227 g) Butter salted
- 1 Tablespoon (1 Tablespoon) White corn syrup
- 3 Tablespoons (3 Tablespoons) Water
- 7.75 ounces (7.75 ounces) Hershey bars 5 (1.55 oz. milk chocolate bars)
- ¾ cup (107.25 g) Almonds toasted coarsely chopped
Instructions
- I toasted my own almonds, which is pretty easy. I chopped whole natural almonds into small to medium size pieces. You need ¾ cups of chopped almonds. Line a sheet pan with tin foil and spread the chopped almonds around the sheet pan. Toast the almond pieces at 320° F (160° C) for 12 minutes. Oven vary, so monitor them. If they get a light brown, pull them out of the oven. Move them to a plate to cool.
- Grease a 9 X 9 baking pan with coconut oil. Unwrap 5 Hershey's chocolate bars and set them aside. In a 2-quart saucepan, clip the candy thermometer to the one side.
- Add the butter to the saucepan and melt over a medium heat. Once melted, add the sugar, water, and the light corn syrup and stir to combine. Continue to stir over a medium heat as the mixture thickens. This process takes about 20 minutes for the mixture to reach a temperature of 290° on the candy thermometer. It should be a nice brown color at this point.
- Take the pan off the heat and add ½ cup of the toasted almonds to the toffee. Once combined, pour the toffee-almond mixture into the greased pan. Even it out around the pan.
- Next, take the candy bars and lay them around the top of the hot toffee. It only takes about a minute for the chocolate bars to soften to the point of spreading it with the back of a spoon. Cover all the toffee. Now take the remaining toasted almonds and sprinkle them on top of the chocolate. Cover the pan with a piece of parchment paper and let it set for at least 6 hours or overnight.
- When set, I cut a small square in one corner just to get it started. You can cut rows and squares after the first piece is out.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Marcia Loftin says
Great job on instruction for making this very yummy toffee, Barb.
Very thorough and informative!
Hope you can also use the crumbles in other cookie recipes.
Hugs and harmony to all,
Marcia at Hay Day and ahhchorus.net
Barbara says
Thank you so much Marcia, I am so glad you like it!