English Toffee

You can have it around the house as a quick snack for the kids or add a nice wrapping to it as a beautiful and simple gift. A delicious and crunchy candy recipe in just 40 minutes, easily prepared with butter, sugar, salt and some nuts and chocolate. By choosing premium quality, all-natural Cacao Nibs and a bit of Vanilla Extract, you can turn a simple snack into a memorable delight. WHAT IS TOFFEE Toffee is a hard candy constructed from butter and some sort of sugar. It is delicious on its own, but most toffee recipes include wrapping of chocolate, nuts, and other ingredients. Toffee is temperamental and can be affected by temperature, altitude and humidity. THE HISTORY OF ENGLISH TOFFEE Toffee was invented around the early 19th century. Food historians mention that Toffee likely originated in Wales and then spread across Britain and Europe; where, at that time were rich with butter and imported sugar. The word Toffee had been mentioned in the Oxford English dictionary for the first time in 1825. THE DIFFERENCE BETWEEN ENGLISH TOFFEE AND BUTTERCRUNCH What gives English Toffee its unique flavour? Buttercrunch is the american version of toffee, granulated white sugar or high fructose corn syrup is used in its creation. However, English Toffee use pure cane sugar, or brown sugar as its sweet base. THE MEXICAN CHOCOLATE WRAPPING Cacao Nibs are nature's original chocolate chips. Crunchy, flavourful, and packed with powerful nutrients, our Cacao Nibs come from cacao beans that are harvested, roasted and crushed into heavenly natural nibs and chips. And sourced to you directly from Soconusco in Southern Mexico, the birthplace of the "Cacao Real". THE MEXICAN VANILLA DROPS No one can deny that a few Vanilla Extract drops can level up your dessert to a 10 out of 10. Our Vanilla Extract is made from high quality Mexican Vanilla Beans. Mexico is the home for this orchid family, and the Mexican Vanilla Beans have a softer, smoother quality and a spicy, woody fragrance, giving the extract the most wonderful Vanilla fla

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% Daily Values based on a 2,000 calorie diet

Step 1

Toast the almonds in a pan over a low heat or in an oven on a baking sheet in medium heat. Stir frequently to avoid the almonds burning. Afterwards, chop the almonds into medium-size pieces. Put them aside until needed.

Step 2

Put the sugar, butter, salt, and vanilla extract in a heavy saucepan over medium-high heat, bring it to Put the sugar, butter, salt, and vanilla extract in a heavy saucepan over medium-high heat.

Step 3

Stir gently and continue over medium-high heat until the mixture starts to boil.

Step 4

Reduce the heat to medium or medium-low and continue to cook about 12 minutes. Stir gently but not constantly while it boils until it reaches the "hard crack stage", which is at 300F (150C) if you use a candy thermometer. Otherwise, you will need to determine when it's done by observation and testing. When it reaches the hard crack stage, turn off the heat and remove the saucepan.

Step 5

Use a 7 x 11 inch shallow pan with baking paper. Spread the toasted chopped almonds on the surface.

Step 6

Stir the boiling mixture one more time. Do this only if it's immediately after removing the boiling mixture from the stovetop. If it's minutes later, skip it, or else the sugar can start to crystalize. Pour the caramel mixture over the chopped almonds. Using a wooden spoon or silicone spatula spread out the caramel evenly over the almonds.

Step 7

Distribute the cacao nibs all over the top of the hot caramel-almond mixture. Using a knife or spatula, spread the nibs as it melts over the top. Then sprinkle the chopped pecans on top of the chocolate.

Step 8

Let the English toffee cool off completely. You can put it in the refrigerator for at least an hour to speed up the cooling process. If you make it at night, you can leave it in the refrigerator overnight. Once it's cool, take a sharp knife and cut the English toffee into pieces.

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