“A” English Toffee

April 27, 2011 § 3 Comments

Aren’t Mom’s recipes always the best? My mom’s always are anyway. I tried this toffee for the first time around Christmas and took it to school. Mine isn’t up to the level of hers yet, but I’m trying. My Constitutional Law professor, who we lovingly refer to as “The Godfather” because he’s been here so long, loved it. He kept asking me for more when I saw him in the hall.

So I made him his own. Its worth an A, right?

Wrong. Apparently only a B+. So I teased him that my toffee was definitely worth an A. He laughed and said “You turn it in with your final next time!”

So last Thursday, for my Civil Liberties final, I did just that.

He said loudly, “This is bribery!”

Yeah…at his suggestion.

Honestly, he’d never give me a better grade because of it. But, no one makes below a B+ in Civil Liberties. The Godfather told me he was going to have to walk 10 miles after eating all that toffee.

An “A” would be beautiful. And really, Mom’s recipe for English Toffee is worth an “A,” right?

I thought so.

1 1/2 cups sugar
1 stick butter
1/2 cup slivered almonds + more for topping
12 ounces milk chocolate (I used bakers chocolate, but feel free to use milk chocolate candy bars, or even semi-sweet chocolate chips)

Mix sugar, butter and almonds in pan over medium high heat. Stir constantly until combined and golden-brown. The all ingredients are incorporated and caramel-like, pour onto greased cookie sheet. Let harden. Meanwhile, melt chocolate. Then pour on top of hardened and somewhat cooled toffee. Sprinkle with almonds reserved for topping. When completely cooled, break apart and serve.

*Note I’ll soon try this with dark chocolate. Because I love dark chocolate. And its better for you…which means I can eat more, right?


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