Butter Toffee
Submitted by biddy02
Homemade butter toffee loaded with almonds and walnuts, topped with melted milk chocolate and more nuts. Cooked to hard crack stage with a hint of rum extract. Break into shards for gifting.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the candy that turns you into everyone’s favorite person during the holidays.
Butter and sugar cook together until they hit hard crack stage, turning deep golden and impossibly fragrant. Chopped almonds go in during cooking so they toast right in the hot candy, then more almonds, walnuts, and a splash of rum extract get stirred in at the end.
Pour it onto a pan, spread it thin, and lay milk chocolate pieces on top while it’s still warm. The heat melts the chocolate so you can spread it into a glossy layer, then shower more chopped walnuts over everything.
Once it cools, snap it into jagged shards.
Kitchen Tips
- Use a candy thermometer and don’t walk away; the sugar can go from golden to burned in moments
- Stir constantly once you add the almonds to prevent scorching
- Work fast when pouring and spreading; toffee sets up quickly
- Package in cellophane bags for a homemade holiday gift that beats anything store-bought
Ingredients
Directions
Butter a 15×10” jelly roll pan; set aside.
Combine sugar, salt, water and butter in a heavy 3-quart saucepan.
Heat to boiling on medium-high heat.
Add ¾ cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).
Remove from heat.
Stir in remaining ¾ cup almonds, ½ cup walnuts, and rum extract, mixing only enough to combine.
Very quickly, pour into prepared pan.
Spread evenly.
Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee.
Sprinkle with remaining ½ cup walnuts.
Cool; break into pieces.
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