This is the best English Toffee recipe I have ever had, it's easy and

Traditional English Toffee Recipe

Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces.

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Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.

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Set aside. Have an instant-read thermometer ready or fit saucepan with a candy thermometer. In a heavy-bottom four-quart saucepan, combine butter, sugar, and corn syrup. Over low heat, bring to a boil, stirring slowly. Continue to boil until the mixture reaches 290°F, 15-20 minutes.

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1. Line a 9×9 inch baking dish with parchment paper then spread an even layer of chopped pecans out and set aside. 2. Combine the sugar, salt, water, and butter in a heavy-bottomed pot. 3. Place over medium heat, stirring occasionally.

Best Almond Butter Toffee Recipe (a.k.a. English Toffee or Buttercrunch)

Cut butter into pieces and mix with sugar, corn syrup, and water. Bring to boil over medium-high heat, stirring until sugar is dissolved. Insert a candy thermometer and allow to boil, stirring occasionally, until the liquid turns amber and the temperature reaches 290º. Remove from heat immediately and add vanilla.

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Instructions. Cover a 10×15" baking pan with parchment paper. Set aside. In a saucepan over medium heat, melt together the butter, brown sugar, water, corn syrup and salt. Bring to a boil, stirring constantly. Cook and stir until the temperature of the syrup reaches hard crack stage, 290-295 degrees Fahrenheit.

Traditional English Toffee Recipe

This homemade toffee recipe comes together quickly and easily with simple ingredients. Butter two (15x10x1-inch) baking sheets or line them with parchment paper and set them aside. Combine sugar, butter, water, and corn syrup in a heavy pan. Cook over medium heat, stirring constantly, until butter is melted. Reduce heat to medium-low and cook.

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Line a large baking pan with parchment paper or lightly butter. Place the pan over a heatproof trivet and set aside. Melt butter and margarine in a heavy 3-quart saucepan. Add the sugar, salt, corn syrup and water. Cook over medium heat stirring constantly until the mixture comes to a rolling boil.

Classic English Toffee Recipe

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

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Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan. Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted.

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English Toffee recipe without corn syrup. In a heavy-bottomed saucepan stir the butter, sugar and salt to a boil using a heat resistant or a wooden spoon. Turn the heat to medium, if working on gas make certain that the gas flames do not come up to the sides of the pan. Add the vanilla extract. Stir the toffee constantly but not vigorously to.

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Add in the chopped almonds and stir until it is well combined with the candy mixture, continue to cook stirring occasionally until temperature reaches 148°C (300°F) Transfer the liquid toffee to the greased pan and spread evenly with a spatula or spoon. Let cool at room temperature for 30 minutes then place into refrigerator for 1 hour.

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Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside. Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.

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Let cool. It should harden within a couple of minutes. Melt Ghirardelli bricks or wafers, Wilton melting chocolate, chocolate chips, or any other variety of melting chocolate in the microwave at 30-second intervals until smooth. Spread across your toffee with a small spatula or butter knife.

Easy English Toffee 5 Steps (with Pictures) Instructables

Step 2: In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat. Step 3: Cook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast and can burn in mere seconds.

Homemade English Toffee Recipe with Pecans 7 ingredients, 10 Minute

Instructions. Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.