Enstrom’s Style Toffee Recipe
2 3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds
1 – 12 oz pkg milk chocolate chip
3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder
NOTE: Follow directions carefully and use a candy thermometer. Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.
Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.
When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. I would call this the blonde stage.
Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.
After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.
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Smaller and different recipe
Adapted from this recipe: https://www.momontimeout.com/better-than-anything-toffee-recipe/
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 24 servings
Ingredients
1 cup coarsely chopped nuts (almonds, pecans, walnuts)
1 cup (2 sticks) butter
1 cup granulated sugar
½ tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
Instructions:
Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
Spread the chopped nuts in a single layer on top of the parchment.
Add butter, sugar, and salt to a heavy bottomed 3 quart pot
Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
Carefully pour the mixture over the chopped nuts.
Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
Use a knife to gently break it into smaller pieces.
Store in an airtight container in a cool place.
