Easy and Delicious English Butter Toffee
Handmade Farmhouse
Rich and buttery melt-in-your-mouth toffee topped with chocolate and pecans.
Course Dessert
Cuisine American
- 1 cup granulated sugar
- 1/2 Pound salted butter (2 sticks)
- 3 Tablespoons water
- 1 Teaspoon Vanilla extract
- 1 1/2-2 Hershey's Chocolate Symphony Bars
- Pecans, slivered almonds, Walnuts or peanuts Chopped
Butter a baking sheet or cover with parchment and set aside. Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown (grandma described it as the color of coffee with cream, very light brown). She always boiled hers exactly 10 minutes, and I do the same, on medium stovetop heat. You can use a candy thermometer if you'd like, and make sure it gets to hard crack 300°. You can also do an ice water test to make sure it breaks when you add it to the water. The mix will be the same color as store-bought caramel squares if that helps. *TIP* if you have over-boiled the mixture it will start to separate and crystalize.Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap Hershey's chocolate Symphony bars (I use 1 and a 1/2 of the large bars) and set them on top of the toffee. Wait a couple of minutes and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts. Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.