Chocolate Nut English Toffee

To toast the nuts, place them on a baking sheet and set them aside for a moment. Then start to preheat the oven to 350 degrees F. Place the nuts in the preheated oven and bake for 7-10 minutes. At the 7 minute mark, check them and make sure they still need more time. Keep an eye on them at this point because they can burn quickly.

Once the nuts are toasted, remove them from the oven and place them in the bottom of a greased 9×9 pan. I used a lot of PAM baking spray to grease my pan.

In a heavy bottomed sauce pan, add your butter, sugar and water and turn on high to bring to a rapid boil. Stir with a wooden spoon if needed.

You will continue to boil on high until the mixture turns into an amber color and starts to JUST smoke. At that point, remove it from the heat immediately and pour it over the nuts. See the related blog link for a picture of the color when done. Once it starts to turn darker, it goes very quickly so be ready to move.

Let this sit for about 10 minutes before you add the chocolate chips to the top. Then add the chocolate chips. Let the chocolate sit on top for about 5 minutes until you can tell that it is soft. Then take a spatula and spread the chocolate over the top.

You will now have to let this sit for a few hours to harden. After about 3 hours, I got sick of waiting and threw it in the fridge to make the chocolate set. It worked like a charm.

Tip the pan over onto a cutting board and the toffee should come right out.

Cut or break it into bite sized pieces.