Hi my name is Kara (friend and neighbor to the talented Mariel) I am a SAHM to 3 girls and one boy and wife to my handsome hubby! I love the month of February! I love the “love is in the air” feeling, the cute decorations, the color pink, giving my favorite people something special, and the yummy treats!
February also reminds me of my sweet Grandma that recently passed away. She was one of the most loving and positive people I knew. I have great memories of going to her house and eating the yummy candy she would make for holidays. One of my families favorites is her English Toffee. It’s the kind of candy that if you take one bite you can’t stop eating it. My Mom taught me how to make it a few years ago and it has become not only my families favorite, but also anyone I give it to.
I know I am biased, but it is the best English Toffee out there! I am glad that I can do something that keeps me close to my Grandma and to pass on to my kids as well.
Hope you enjoy and happy LOVE month!
English Toffee
Grandma’s Amazing English Toffee (she: Kara)
Ingredients
- 2 Cups Butter
- 2 Cups Sugar
- 10 TBS Water
- 2 Large Chocolate Bars finely chopped
- Walnuts finely chopped
Instructions
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Cook butter, sugar and water until it reaches 280 on a candy
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thermometer. Watch carefully because it changes pretty fast.
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If you like your toffee chewier take it off before 280, and if you like it more crunchy
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let it boil until about 285.
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Pour onto buttered cookie sheet.
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Sprinkle chopped chocolate on top of hot toffee to melt and sprinkle with nuts.
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Let cool and break into pieces.
Completely, wholeheartedly agree! Absolutely the best! I could eat the whole batch! It was my mother’s recipe, too, and I’m old enough to be your grandmother. A few minutes before I take it off the heat, I put in a handful of slivered almonds. (Or, right at the end, if they’re already toasted.) I’ve made this so many times, I just go by color instead of temp.
That’s awesome! And, I love the almond addition idea. Thanks for stopping by, Annie!
I love this recipe! I had one batch turn out (and it was delicious) and my other 3 batches separated (? I wouldn’t give up). Any thoughts on what I’m doing wrong? Why the butter and sugar separate. Any tips?
Dang, let me ask Kara!
From Kara, “Okay, Im not sure why it separates, but you can take it off the heat for a bit and stir, until it comes back together. You can also try adding a spoonful or two of hot water. Even if it separate, you can still add the nuts and chocolate, and it will still be good.