English Toffee

🥘 Ingredients

• almonds
  1/2 c
• bittersweet, semi-sweet, or milk chocolate
  4 oz
• cream of tartar
  1/8 tsp
• dark rum (alternative)
  1 Tbsp
• heavy cream
  1 c
• sugar
  1.75 c
• unsalted butter
  1 stick
• vanilla
  2 tsp

🍳 Cookware

• 13 x 9 inch pan
• silicone liner or heavy-duty aluminum foil
• large heavy saucepan
• pastry brush
• wooden spoon
• offset spatula
• wax paper

1. 1

   Line a 13 x 9 inch pan with a silicone liner or heavy-duty aluminum foil , leaving a 2 inch overhang of foil at the two narrow ends of the pan. Coat the foil with nonstick spray.
2. 2

   Combine in a large heavy saucepan sugar , heavy cream , unsalted butter , and cream of tartar .

   sugar: 1.75 c, heavy cream: 1 c, unsalted butter: 1 stick, cream of tartar: 1/8 tsp
3. 3

   Stir over low heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Bring to a boil and boil for ⏱️ 3 minutes . Place a warmed candy thermometer in a pan and cook, stirring frequently, to about 280°F, the soft-crack stage. The syrup will be light-colored and thick.
4. 4

   Remove from the heat and stir with a wooden spoon vanilla or dark rum (alternative) .

   vanilla: 2 tsp, dark rum (alternative): 1 Tbsp
5. 5

   Pour the candy into the prepared pan and cool ⏱️ 3 minutes .
6. 6

   Sprinkle the hot toffee with finely chopped or grated bittersweet, semi-sweet, or milk chocolate .

   bittersweet, semi-sweet, or milk chocolate: 4 oz
7. 7

   Let stand for 1 to ⏱️ 2 minutes , then spread the chocolate evenly across the toffee with a small offset spatula .
8. 8

   Sprinkle on top finely chopped toasted almonds .

   almonds: 1/2 c
9. 9

   Refrigerate the toffee for ⏱️ 20 minutes to set the chocolate. Break the toffee into pieces. Store between layers of wax paper in an airtight container at room temperature for up to 1 month.