GRANDMA NASH’S BEST BUTTER ALMOND ENGLISH TOFFEE Recipes

For the past few years, I have made 8 or more batches of this fabulous butter almond English toffee to go on plates of goodies (along with this Rocky Road Fudge) that we take around to friends and neighbors in our area, along with Christmas cards.

And I always make a batch to be lovingly packaged up and shipped off to Paul’s grandma (our girls’ great-grandma), from whom this recipe comes.  She is in her 90’s now and no longer makes her famous toffee herself, so I have taken over making it for her and making sure she has a supply to share with her friends who come to visit during December.  This toffee always reminds us of Grandma Nash, along with her creamy apricot pork chops and poppy seed dressing.

Even though you could technically make this butter almond english toffee recipe without a candy thermometer, I highly recommend investing in a good one.  They aren’t too expensive and it’s a great stocking stuffer for anyone who might like to cook but hasn’t done much candy-making!  And it almost makes toffee-making a foolproof endeavor since all you have to do is get the toffee up to the right temperature.

Yes, I’m serious, this really is the BEST.  I know it’s a bold claim, but I think it’s the addition of the baking soda which changes the texture just enough to make it really truly amazing.

You want to make sure that this butter almond English toffee is completely set before breaking it into pieces.  I find that it is easiest to let the toffee set overnight, then use a butter knife to jab firmly down into the toffee, which cracks apart into scrumptious buttery, chocolatey, almond covered shards.

While the recipe calls for semisweet chocolate, I have used milk chocolate in the past instead and it is also delicious.  Totally go with whatever is your personal preference

Ingredients

• 1 cup roasted almonds, chopped
• 1 cup butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 tablespoons water
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate (about 6 ounces), finely chopped
• Candy thermometer

Instructions

1. To toast the almonds, preheat oven to 350 degrees. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.
2. Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.
3. ………………………………..

for full instruction please see : houseofnasheats.com