This time of year it's a tradition in my family to make my Aunt Carolyn's English Toffee. It's not the simplest candy I make (that would be the truffles) but it tastes SO much better than anything you could buy. If you like Heath Bars or Almond Rocha, you owe it to yourself to try this recipe.
English Toffee
Ingredients:
1 lb butter + extra for coating jelly roll pan
1/2 tsp cream of tartar
2 cups sugar
2 cups chopped almonds, toasted if preferred
Melted chocolate for dipping
Coat a jelly roll pan or cookie sheet with sides with butter and set aside. Melt 1 lb butter and add sugar and cream of tartar, stir until thermometer reaches 275 degrees. Add chopped almonds and stir to 300 degrees. Spread into the jelly roll pan and immediately score into 1" pieces with a sharp buttered knife. Cool for about 7 minutes and break into pieces. Dip into melted chocolate and roll in chopped nuts. Refrigerate for about 5 minutes.
Note: it appears most people don't realize cream of tartar is a powder, not an actual cream. You can find it in the spice section of most supermarkets.
Note: it appears most people don't realize cream of tartar is a powder, not an actual cream. You can find it in the spice section of most supermarkets.
