English Toffee

English Toffee
This is a recipe that I found on pinterest. I am unsure of the origin, but I found the recipe here. It is mouth watering and delicious. Although the recipe calls for a certain temperature to be reached, I also suggest watching the color of the toffee while cooking. It should be a pale tan like in the picture. It is a bit lighter than a graham cracker. If you take it off too soon, it will be chewy rather than crunchy.
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3088 calories
275 g
517 g
221 g
12 g
140 g
1269 g
450 g
265 g
7 g
66 g
Nutrition Facts
Serving Size
1269g
Amount Per Serving
Calories 3088
Calories from Fat 1955
% Daily Value *
Total Fat 221g
341%
Saturated Fat 140g
700%
Trans Fat 7g
Polyunsaturated Fat 9g
Monounsaturated Fat 57g
Cholesterol 517mg
172%
Sodium 450mg
19%
Total Carbohydrates 275g
92%
Dietary Fiber 4g
17%
Sugars 265g
Protein 12g
Vitamin A
118%
Vitamin C
0%
Calcium
32%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 c. butter
  2. 1 c. sugar
  3. 3 Tbl. water
  4. 1/8 tsp. salt (omit if you use salted butter)
  5. 1 1/2 Tbl. light corn syrup
  6. 1 tsp. vanilla extract
  7. 3/4 c. chocolate chips
Instructions
  1. I made this with chopped nuts as I love nuts.
  2. I heated the oven to 350 and put slivered almonds and walnuts in the 8 X 8 pan for about 10 minutes.
  3. Watch them carefully so they don't burn.
  4. You can really use any nuts that you like...pecans...peanuts.
  5. I did reserve some of the toasted nuts to also place on top of the chocolate.
  6. Melt butter in a heavy-bottom sauce pan, over medium-low heat.
  7. Add the sugar, water and salt; stir well to incorporate.
  8. Bring to a boil and add the corn syrup.
  9. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.
  10. Continue boiling and stirring until mixture reaches 290-295 degrees (at high altitude, you only need to go to about 280).
  11. Remove from heat and add the vanilla extract.
  12. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 square pan.
  13. Do not scrape the sides of the pan.
  14. Use a rubber scraper and spread out to desired thickness.
  15. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.
  16. Sprinkle with chopped nuts, if adding.
  17. Allow to set up completely, then break into chunks.
  18. Store in an air-tight container.
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calories
3088
fat
221g
protein
12g
carbs
275g
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