Attention Toffee lovers everywhere, I have just been introduced to some of the best English Toffee I have ever eaten and made.
In case you’re wondering why I call this toffee JJ’s English Toffee it’s because of the great people Jim and Jessica at Be Mindful. Be Human. Eat!
This toffee is being added to my top candy recipes of the decade, yes, I said decade because it’s hard to come by good old fashion candy recipes.
The next time I make my toffee ice cream and toffee cookies, JJ’s English Toffee will be the new ingredient, no more store bought toffee for me!
I am trying to decide where to start with this toffee, should I just eat it all today, or should I ration it off for about a week!
I give up, let’s eat it all today!
JJ’s English Toffee
adapted from Be Mindful. Be Human. Eat!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 c. pecans
1 c. almonds
1 lb. milk chocolate
1 lb butter plus extra to butter pan, unsalted
1 tsp. salt
1 tsp. vanilla
2 c. sugar
6 tbsp. water
Grind the almonds and pecans in a food processor. Scatter half of the nuts onto a buttered sheet pan. Reserve the rest in a bowl.
Grind the chocolate in the food processor. Scatter half of the chocolate on top of the almonds. Reserve the rest in a separate bow;
In a large saucepan, combine the butter, sugar and water. Cook over medium heat, stirring with a whisk until the mixture reaches 290 degrees. Add salt and vanilla. Pour very quickly over the nuts and chocolate mixture in the sheet pan. Spread evenly.
Sprinkle the rest of the chocolate over the sugar mixture. Then sprinkle the remaining nuts
Refrigerate until set then break into pieces. Store in an airtight container. Enjoy!