Community Pick
Chocolate Almond English Toffee
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"This is another of my Mom's recipes that is so good. Hope you enjoy. Prep time is estimated and cooking time is based on how long it takes to harden in the frig."
photo by ConnieBCooks
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
20
ingredients
directions
- Combine all ingredients except the Hershey Bars.
- Cook in heavy pan over high heat.
- Stir until shade darker than brown sugar- about 10 to 12 minutes.
- Pour onto cookie sheet and spread with back of wooden spoon to all edges.
- Crush five Hershey Bars and spread over the top.
- Refrigerate immediately for about an hour or until cool.
- When harden, break into pieces and store in air tight container.
- Best if kept in refrigerator.
Questions & Replies
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What would the approx temperature on a thermometer be?
Reviews
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Delicious and easy, just the kind of holiday treat I like!! I made this last night and the smell was to die for. But this morning, the taste, oh it was even better (is that possible? I don't know, but it is sweet browned butter with chocolate, what could be better than that?!?) I started using my thermometer, but once the sugar and butter got close to the right color, it was easy to see the changes in shade and I just took the thermometer out because it was in my way. I sprinkled the almonds (sliced) over the top of the melted semi-sweet chocolate chips I used (definitely not a whole cup of nuts, about 1 cup of regular chocolate chips). I found that if you never put the toffee in the fridge (everything in them can sit at room temperature, even the butter), they don't sweat and they set up just fine. I spread my toffee on tin foil to cool and clean up was a breeze. Thanks for sharing your recipe. I want to try mixing the nuts in with the toffee, and I think I'll give it a go tonight. -
This was a great toffee, but I think the high setting was much too hot. I reached 305 degrees within 7-8 minutes. I made a second batch using medium to medium high heat and it provided a slower more predictable acceleration. I made one batch with hersheys and the other using dark chocolate. I used chopped pecans and they turned out great.
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Just made these last night. Wonderful! So glad the color was mentioned in the directions--much easier and less stressful than using a thermometer. I used pecans instead of almonds and also put the leftover pecans on top of the chocolate. Wonderful flavor and so easy to do. May have to make these outside of the Christmas season! -
OMG! THE BEST TOFFEE! RAVE REVIEWS AND COMMENTS. I am not just saying this because Nimz in my SIL. This is absolutely fantastic. Very easy to make. I had never made toffee before. Will never buy toffee again. I did not have Hershey bars, so I use the mini semi-sweet chocolate chips instead and put my almonds on top! THANK YOU, NIMZ! Love you! -
I actually like these better than Skor bars! Very good, and buttery. The first time I made these I did burn the bottom of my pan, so the next time I only had the burner on high until it came to a rolling boil, then switched to medium heat. They really do keep best in the fridge as they sweat a little out of the fridge, but are still good. I will be making these all the time! Thanks for posting!
see 49 more reviews
Tweaks
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Just made these last night. Wonderful! So glad the color was mentioned in the directions--much easier and less stressful than using a thermometer. I used pecans instead of almonds and also put the leftover pecans on top of the chocolate. Wonderful flavor and so easy to do. May have to make these outside of the Christmas season!
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Very good. It didn't say what kind of sugar to use so I figured since it states white Karo syrup that white sugar is what was to be used. It didn't get as dark as some of the other pictures so I think I used the wrong sugar. But they turned out great anyways. I used cashew instead of almonds. Made for 2012 Cookbook Tag game. -
Made this recipe yesterday to put in Christmas tins as gifts along with other candy. I love English Toffee and was so pleased with the end result....Mmmm delicious. I used semi-sweet chocolate chips instead of Hersheys bars and sprinkled the slivered almonds over the top as others had done. This recipe is a definite winner and I know I will certainly be making it again. -
I was looking for a recipe that would cure my craving for a SKOR bar. I was skeptical to try this because I do not like HEATH bars. I was afraid it would taste more like them. I had all the ingredients except I had to substitute pulverized walnuts for almonds. This tastes just like a SKOR! Also for the chocolate topping I used 2 squares of semi-sweet shocolate melted with about 1/3 cup sweetened condensed milk. It made a thin fudge like topping. Super yummy! -
Yummy! I followed the other comments and used my candy thermometer (for once! How exciting). Used chopped hazelnuts instead of slivered almonds (sold out) and corn syrup for light karo syrup (I'm pretty sure that they're the same thing, actually). Thanks!
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
