- 2 C. Butter (no substitutes)
- 2 C. Sugar
- 2 Tbs. White Corn Syrup
- 6 Tbs. Water
- 1 tsp. Vanilla
- 1/2 lb. Semi-sweet Chocolate, melted
- 2 C. Walnuts or Almonds, chopped very fine
In a large, heavy pan, over medium-low heat, melt butter. Add sugar, corn syrup, and water; stir until sugar dissolves. Cook very slowly to 310 degrees on a candy thermometer, stirring occasionally. Meanwhile using butter, grease bottom and sides of a jelly-roll pan. When toffee reaches 310 degrees, add vanilla, stir well, and pour into buttered pan.
Allow toffee to cool, then gently wipe the surface of candy with a clean paper towel to remove excess butter/oil. Pour melted chocolate onto candy and spread evenly over entire surface. Immediately sprinkle nuts over top and press down slightly to help nuts adhere.
When chocolate is set, break toffee into large pieces.
**This recipe comes from my Grandma Eddie (so named because her great-granddaughter could not say “Nellie”), who got it from her neighbor, Lou. I have fond memories of Grandma’s ‘backdoor’ neighbor. But I have even fonder memories of my own mother, Susan (Grandma Suey – for the same reason) making dozens of batches of this wonderful candy. It was Mom who truly perfected this recipe and has shared all the tips and tricks she uses to make it perfect. Although I suspect many of you, like me, may find that you can never make it quite like Mom’s.
One final note, Mom says not to make English Toffee on a rainy day; the candy will not set.
Have fun and let me know if you try it!