English Toffee

Buttery, crunchy English Toffee

Even though my gluten limited son does not eat this stuff, I think it's probably one of the best things you can eat if you're avoiding gluten. Sweet, buttery, crunchy, chocolatey, and nutty, this is one of my favorite sweets that I try to reserve for the holidays. Any more than that, and I would weigh that 500 pounds people keep wondering about.
This recipe is somewhat difficult, in that it requires a candy thermometer and molten hot sugar. As with a lot of candy making, you always run the risk of not only burning yourself, but ending up with grainy candy. This recipe rarely turns out grainy for me, but I do it in the winter when the weather is cool and dry. Feel free to leave a comment if you have any questions about making this one. If you're up for the challenge, it will be well worth the time and effort.

English Toffee

Ingredients

• 1 cup coarsely chopped almonds or macadamia nuts (roasted & unsalted)
• 1 cup finely chopped almonds or macadamia nuts (roasted & unsalted)
• 3/4 cup packed C & H Light Brown Sugar 
• 3/4 cups  C & H white sugar
• 1 cup butter
• 9 ounces chocolate, melted and tempered (I like to use Dove Milk Chocolate)

Directions
1. Line a square Pyrex pan (8X8) with parchment paper (I suppose the non-stick foil might work as well...). Spread coarse nuts in bottom of pan. Set aside.
2. In a heavy saucepan heat butter and sugar to boiling over medium heat, stirring constantly. Boil over medium heat until it reaches 300° on a candy thermometer. At that point immediately pour and spread over the nuts. Allow to cool 5-6 minutes.
3. With a bench scraper, cut toffee while it is still soft into 16 pieces. Allow to cool to the touch, and break apart. Set on a cookie sheet lined with parchment paper.
4. Over a double boiler, melt chocolate until it is 2/3 melted. Remove from heat and stir until completely melted. Place finely chopped nuts in a shallow pan.
5. Using two forks, completely coat each piece of toffee with the chocolate. Toss in the finely chopped nuts until coated. Return to parchment paper to cool and set.
Makes 16 yummy chunks.

Note: An easier alternative to coating individual pieces is to just pour melted chocolate over the cooled, uncut toffee and sprinkle with nuts. Then when the chocolate has set, break toffee into pieces.