This is the first year I've made toffee. My first attempt was not so good, but I tried again and it was perfect. It was sooo good. I made some before Christmas and then again for New Years.
Here's my first try:
Nasty, huh? It was looking perfect and then suddenly the butter started separating. I was so disappointed. I googled it and found a couple tips. First of all you need to keep the temperature constant. No turning it up or down. I think that's where I messed up. I was making it and realized I had to pick up my daughter and so I turned it up to cook faster. Soon after that it started separating. There were several other tips you can find here. I recommend reading it before making toffee - at least if you haven't made it before.
First chop your nuts and chocolate.
Combine sugar, water, butter and corn syrup. Bring to a boil. Boil to 290 on a candy thermometer, stirring constantly.
Once the candy has cooled, break it into chunks. Enjoy!
English Toffee - recipe from my inlaws inlaws (does that even make sense?)
1 lb. real salted butter
2 1/2 c. sugar
1 c. water
4 T. white Karo syrup
1-2 c. nuts
1 lb. Hershey candy bar, chilled
Chop nuts. Place on large ungreased cookie sheet.
Combine sugar, water, butter and syrup. Bring to a boil. Boil to 290 on candy thermometer stirring constantly. Pour over nuts. Sprinkle chocolate on top and spread out when melted.
I only did half the recipe and it worked great in a 9x13 pan.
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