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| English Toffee Chunks |
There already exists on this site a fine recipe for English toffee. Lately, though, I've had this itch to make a more bite-sized (maybe two-bite sized) version of this holiday favorite. I wanted to make a more manageable size, and I also wanted to use a method of coating the pieces in chocolate that was not as labor-intensive as my usual.
I actually figure out a better way to coat larger pieces, but smaller pieces are cuter and easier to eat. So I cut this batch up into various small sizes, and the results are what you see here: delicious, buttery sweet, crunchy, nutty, flavorful deliciousness. I have to say, I'm pretty proud of myself. 😁
Who knows what this year will bring, but I do plan to make these again for next Christmas, and maybe then I will remember to document the process to update this post. Until then, email me with questions if you have any.
Enjoy!
English Toffee Chunks
Ingredients
1. Line a rectangular Pyrex/glass pan (9x13) with parchment paper (Do not use a metal pan for this). 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. While the toffee is still relatively soft, but not liquid, lift the toffee out of the pan using the parchment paper and place on a cutting surface. (For me, my warm glass top stove worked well because it kept the toffee a little warm, preventing it from solidifying before I'd cut it up.)
English Toffee Chunks
Ingredients
- 1 cup coarsely chopped roasted almonds
- 1 1/2 cups finely chopped roasted almonds
- 3/4 cup packed C & H Light Brown Sugar
- 3/4 cups C & H white sugar
- 1 cup butter
- 9 to 12 ounces chocolate*, melted and tempered (I like to use Dove Milk Chocolate)
1. Line a rectangular Pyrex/glass pan (9x13) with parchment paper (Do not use a metal pan for this). 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. While the toffee is still relatively soft, but not liquid, lift the toffee out of the pan using the parchment paper and place on a cutting surface. (For me, my warm glass top stove worked well because it kept the toffee a little warm, preventing it from solidifying before I'd cut it up.)
4. Using a sharp knife or a pizza cutter, cut the toffee into small pieces, like 1 cm x 2 cm. Toffee may not completely separate, but that's okay; you can break it apart later. When toffee is cool and firm, gently break the pieces apart and move to a pan lined with paper towels to absorb any excess butter.
5. Set aside 1 to 2 ounces of the chocolate, and then over a double boiler set on medium heat (don't boil the water), melt chocolate until it is 2/3 melted. Remove from heat and stir until completely melted. Add a little of the reserved chocolate and stir until melted. Repeat until all chocolate is gone or the additional chocolate does not melt within about 3-4 minutes of stirring.
6. Place finely chopped nuts in a dish or pan that has some depth and will allow you to toss the toffee nuggets easily. (I used a deeper Pyrex pan that I think is 7" x 11".) Line a half-sheet pan with parchment and set aside.
5. Set aside 1 to 2 ounces of the chocolate, and then over a double boiler set on medium heat (don't boil the water), melt chocolate until it is 2/3 melted. Remove from heat and stir until completely melted. Add a little of the reserved chocolate and stir until melted. Repeat until all chocolate is gone or the additional chocolate does not melt within about 3-4 minutes of stirring.
6. Place finely chopped nuts in a dish or pan that has some depth and will allow you to toss the toffee nuggets easily. (I used a deeper Pyrex pan that I think is 7" x 11".) Line a half-sheet pan with parchment and set aside.
7. (This is where it could get tricky.) Place 3/4 of the the toffee chunks into the chocolate and stir to coat. Then using a fork, or small tongs, move 7 - 8 pieces of the coated toffee into the almond pan. Shake to start coating and then toss the toffee with your hands to finish coating completely with the chopped nuts. Remove coated pieces to the prepared parchment-lined pan to cool and firm up. Repeat with remaining toffee chunks. If the chocolate starts to get too firm (and it will), place bowl over the double boiler again and stir to loosen up the chocolate--usually only 30-60 seconds. Then continue with the coating process.
8. If you have extra chocolate in the bowl, add any other naked toffee that remains, and follow the coating instructions in step 7.
9. Allow all pieces to cool and firm up, then place in an airtight container. Divide up into smaller airtight containers and share with family and friends, if desired.
Makes a little over 2 pounds of toffee chunks
*I think 9 ounces will suffice, but to tell the truth, I didn't measure when I did this, and I probably won't make these again until next year. You may end up with some uncoated pieces of toffee. There are worse things to end up with, though, right?
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