English Toffee & More Homemade Gift Ideas!
Share how much you love them with special sweet treats from your kitchen and your heart!
Is anyone else tired just thinking about all there is left to do before Christmas? LOL!
I’m only half-joking here, sweet friends! It truly can get a bit busy (and overwhelming) this time of year what with all the shopping, wrapping, and decorating.
So I like to take some of the stress away by getting in my kitchen to do some good ole’ fashion Christmas baking!
Making homemade sweet treats for family and friends is something I really enjoy doing and have for many years!
Over the next few weeks, I’ll be putting together gift baskets, bags, and boxes filled with everything from yummy bars, fudge, candy, and cookies, to caramel puffed corn!
This past weekend I did up the bread and muffins, and also made a few batches of my caramel corn. Now it’s onto the candies and fudge, and then next weekend Mom and I plan to get together to finish off all the cookies!
Today I’m sharing a recipe that took a few testings before I was able to get it just right.
There’s a reason for that and I’ll share it with you in just a bit.
First, let’s get started with what you’ll need.
The first layer of the toffee is nuts. You can use whatever nuts you like. Walnuts, pecan, or my favorite, almonds.
Just don’t pulverize them when you chop them up. THE BEST TOFFEE EVER should have big chunks of nuts! Am I right?
The second layer is a rich buttery toffee.
Patience. You’re going to need a LOT of it for this step. It takes time for that butter and sugar to reach the perfect temperature of 300 degrees. And a WHOLE lot of stirring. It’s important. Trust me.
Do you need a candy thermometer to make this recipe?
No. I just use a regular thermometer, or you can use the cold water test. Place a spoonful of the toffee syrup into a glass of cold water. When ready it should harden into thread-like pieces and be brittle enough to break easily when removed from the water. Caution to avoid burning fingers-Let the toffee sit for a minute or two and then remove.
The third and final layer is chocolate. you can use semi-sweet, but for something out of this world yummy-try dark chocolate!
I promise. You won’t believe the difference dark chocolate makes. It really just gives that perfect balance to the sweetness from the toffee.
But there’s one more ingredient you’re going to want to have on hand to bring this English Toffee over the top!
Sea Salt. Extra Course Sea Salt.
Because sweet and salty go hand in hand. And dark chocolate and sea salt-well, they are a match made in heaven!
You can get all fancy and cut the toffee into perfectly square squares, but why bother? Toffee is supposed to be messy. In fact, when you buy it, it is usually broke up into pieces, not cut at all.
Me? I like to cut mine. But only because I get more out of each batch. And as you can see, they aren’t perfect.
I guarantee your friends and family won’t mind.
Speaking of friends and family-why not make them a batch or two for Christmas?
I mean…What could be better than unwrapping a bag of English Toffee Christmas morning?
Next week I’ll be sharing how I wrap these lovelies up nice and pretty for gifts! I’ll also be sharing two more homemade gift recipes that you won’t want to miss!! Along with some cute printables you can use to decorate them with!!
Here is the full recipe for my English Toffee!!!
A rich buttery and nutty toffee covered in dark chocolate and sprinkled with coarse sea salt.
- 1 cup butter
- 1 cup brown sugar
- 12 oz dark chocolate chips
- 1 cup chopped almonds
- 1 Tablespoon butter
Grease a 9x13 pan with 1 Tablespoon butter. Pour nuts into the pan and spread out evenly. Set aside. Meanwhile, place butter in a large saucepan on low. Allow to slowly melt. Add in the brown sugar. Cook on low, stirring constantly until temperature reaches hard crack or 300 degrees. Pour Toffee mixture over the nuts, spreading out evenly. Sprinkle chocolate chips over the toffee, spreading them out evenly as they melt. Sprinkle with sea salt. Refrigerate for 1 hour or overnight. Break apart or cut into pieces. Store in an airtight container.
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