Old English Almond Toffee
Layers of crunchy burnt sugar, sweet chocolate and bits of toasted almonds make this Old English Almond Toffee a great sweet treat.
- 1 cup butter/margarine
- 1 1/2 cups sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups almonds, toasted and chopped plus 3/4 cup if adding to toffee (optional)
- 2 cups chocolate
- In large, heavy sauce pan, add butter/margarine, sugar, water and corn syrup.
- Using a candy thermometer, heat on low-medium to medium heat, stirring constantly, until toffee mixture is above 285 degrees. Avoid scrapping sides of the pot. (You can use a pastry basting brush and water to wash down sides to avoid sugar crystals--sugar crystals that stick to the sides can cause toffee to crystallize).
- Pull off heat and stir in vanilla, salt and 3/4 cup of chopped almonds (optional). Avoid scraping sides of the pan.
- Pour onto lightly buttered cookie sheet or silicone mat. DO NOT scrap the excess out of the pan. This may cause crystallization.
- Quickly smooth hot toffee mixture then spread chocolate over hot toffee. Cover with a piece of tinfoil to speed up the chocolate melting.
- Once melted, spread and sprinkle remainder of toasted almond bits over the wet chocolate. Let the toffee cool completely then crack it into pieces.
To calibrate thermometer, put thermometer into boiling water. Water boils at 212 degrees. See what temperature your thermometer reads. If it's more or less than 212 degrees you will need to adjust the temperature for this candy to cook accurately. For example, if my thermometer reads 202 degrees when the water boils, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 285 degrees, I will have met 285 degrees when my thermometer reaches 275 degrees.
You can use what you prefer. I use chocolate chips or compound chocolate (like melting wafers). You could use baking chocolate if that’s the only kind you have but I’d use one of the others if I had a choice.
Diane Haines says
What type of chocolate?….chocolate chips, melting wafers, baking chocolate? Thank you.
Hi Lauren! I’m sorry to hear your toffee turned out soft. If you followed the recipe the one thing I can think of is that your temperature was off. Toffee has to reach above 285 degrees F. You’ll want to calibrate your thermometer and look up what boiling point is for your location (elevation). Working with an uncalibrated thermometer can affect your candy drastically. I hope this helps. Good luck!
Hi there, just tried this and it turned out more like a caramel. What did I do wrong?