During the Christmas season, there are several candies I make on a regular basis - it just isn’t Christmas without these familiar flavors - fudge, peanut brittle and butter toffee - these are our must have treats during the holidays. I’ve been using the following recipe for butter toffee now for over 30 years - it also makes for great gift giving.
Toffee is just not that hard to make but there are several things to remember - keep stirring because as it reaches that hard crack stage, it can quickly burn - so also use a good, heavy pan. And, when making the crunchy candies especially, don’t make it on a damp, humid day.
Now if you like Heath bars, you’ll love this recipe. It really is good with just the right amount of crunchiness and that old-fashioned buttery flavor. Butter Toffee 1 pound Butter (4 sticks) 3 tablespoons Water 2 cups Granulated Sugar
1 cup slivered or chopped Raw Almonds 1 teaspoon Vanilla 6 ounces Chocolate Chips
Crushed or shaved Almonds In a deep heavy pot, melt butter; add water and sugar. Bring to a boil and cook on low until thermometer reaches 250 degrees, stirring at all times. Add almonds, continue cooking to 280 to 290 degrees, keep stirring. Remove from heat, add vanilla.
Pour onto a greased baking sheet with sides such as a jelly roll pan. Let the candy set up for about 5 minutes and sprinkle chocolate chips over hot candy. Spread chocolate evenly over toffee as it melts. Sprinkle with crushed almonds. Cool completely. Break apart with knife into irregular pieces. Store in an air-tight container.
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