The Trick to English Toffee

I have struggled over the years making toffee, but I never give up because that's one candy that we all love. When it's done right, it's wonderful. One classic problem when making toffee is that the butter starts to separate and leaves a watery mote around a clump of brown sugar. Well, last year I had the AHA moment. My honorary second mom, Betty, was a good friend of my mom. Her daughter Jenna was glued to my side through my entire childhood. Well, Jenna sent me a recipe book of her mom's recipes a couple of years ago, so I looked up Betty's secret to toffee. She said to always cook it on high heat, and if you'll notice in my recipe below, it also says to cook on the highest heat. Somehow in the copying of Mom's recipe to my own file, I left out that important note. Well, never again. I made this toffee tonight in about 15 minutes. High heat - no separation. Can't wait to cut it!

The first recipe is the one I used - the following two are also in her collection.

ENGLISH TOFFEE
Cut coarsely 1 cup nuts into the bottom of an 8 x 8 pan. Turn stove unit onto top heat. Into heavy pan place the following:
1 cup white sugar
1/2 lb. butter
3 tbsp. water
Stir with wooden spoon throughout time of cooking. Mixture should appear fluffy at all times during cooking. Mixture will start to leave the sides of the pan when it turns amber with cooking smoking slightly. Pour immediately over nuts. Sprinkle with chocolate chips. Indicate squares while warm. Cool & break.

Note: I used almonds tonight but I often use walnuts. And instead of chocolate chips, I used Hershey milk chocolate bars.

ENGLISH TOFFEE (2)
1 lb. butter
1/2 cup water
2 tbsp. corn syrup
1 cup ground almonds
2½ cups sugar
1 lb. sweet chocolate or 9 5-cent plain Hershey bars
Chopped Walnuts
Cook butter, water, sugar and syrup to hard cracked stage (310°F). Remove from heat and add almonds. Pour into buttered pans (cookie sheets). Have chocolate melted; pour over toffee then sprinkle with walnuts. Let cool, then break into pieces. If using candy bars just lay on hot toffee and spread with knife.

FAVORITE TOFFEE
1/2 cup water
1 lb. butter
2¼ cups sugar
1 cup coarsely ground almonds
Melt butter in heavy sauce pan. Add sugar & water & bring to boil. Add almonds & cook over high heat. Stir candy constantly as it nears end. Cook until brown. Pour quickly into buttered pan. Cool & bread as is - or spread with melted milk chocolate & sprinkle with chopped toasted almonds.