Toffee
Popular in England since the early 1800s, toffee is the hardened version of the chewy taffy confection. Making toffee normally requires a candy thermometer and a lot of patience, but with a careful eye you can easily make it without.
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Butter Toffee
- 1 cup butter
- 1 cup white sugar
- pinch of sea salt
- Toasted nuts (almonds and walnuts work best), chopped
If using an electric stove, turn heat to medium and melt the butter, salt and sugar in a medium saucepan, stirring constantly for 20 minutes. The mixture will thicken and turn a light caramel color. To test, drop a small amount into room-temperature water and if it cracks, the mixture is done.
If using a gas stove turn on a low to medium-low flame. Melt the butter, salt and sugar in a medium saucepan, stirring constantly for about 20 minutes. Keep an eye on the color for a medium brown.Once you achieve the right color and the toffee breaks in water, you can either pour into small silicon candy molds or onto a sheet of wax paper. Smooth the cooling toffee out with a spatula sprayed with cooking spray or oiled with butter. Working quickly, sprinkle with chopped nuts and let set until toffee breaks apart with your hands. You can also drizzle with chocolate before breaking.
