English Toffee

English Toffee

English Toffee

I have recently discovered a new ingredient that I love. Plugrá European Style butter contains less water than regular butter which results in crispier, chewier cookies, flakier crusts, and beautiful cakes. I have already used it in so many recipes, and I am truly impressed with the results. It also is great for cooking, and made a ridiculously smooth risotto.

Plugrá Butter

I decided to use my new favorite Plugrá Butter in my aunt’s famous English Toffee recipe. This recipe has so few ingredients, that I always do my best to buy top of the line ingredients, which really make a difference in the final product.

Delightful English Toffee

If you are looking for something to give that person who has everything, this is the recipe for you. It is easy, but turns out sublime. It can be beautifully package in a box, or snuggled into a jar. Personally, I prefer the jar, and if you read this blog regularly, you will know why.

jar collage

I am curious, what will you be putting in your Holiday goody basket this year?

Yummy English Toffee

English Toffee

Ingredients

  • 1 lb Plugrá European-Style Butter
  • 1 tbsp water
  • 2 cups sugar
  • 1 tsp vanilla
  • 2 1/2 cups chopped almonds
  • 1 1/2 bags (18 ounces) chocolate chips

Instructions

  1. Butter, or line a 11x18 cookie sheet.
  2. Chop nuts and spread 2 cups over buttered sheet.
  3. Put butter, water and sugar in saucepan and cook over medium high heat stirring constantly until 300 degrees f or crackled stage on thermometer.
  4. Remove from heat, add vanilla and stir.
  5. Spread mixture on sheet over almonds.
  6. Sprinkle chocolate chips over hot toffee and let them melt for 5 minutes.
  7. Once the chocolate chips have started to melt, spread with an offset spatula and sprinkle with remaining chopped nuts.
  8. Allow the toffee to cool and harden for 4 hours at room temperature or stick in the refrigerator for 30 minutes.
  9. Break apart and store in an air tight container for up to two weeks.
http://theseasidebaker.com/english-toffee/

ENGLISH TOFFEE

Plugrá did send me some of their incredible butter but my opinions are 100% my own.

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16 Responses to English Toffee

  1. pattyabr December 11, 2012 at 1:03 pm #

    What a lovely treat for gifts. Which country in Europe makes Plugra butter?

  2. The Seaside Baker December 11, 2012 at 2:44 pm #

    Thank you Patty. I think the butter is made here, but it is European-Style…meaning much more creamier.

  3. MonkeyBreadandSweetPea December 11, 2012 at 4:56 pm #

    I usually do Russian Tea Cakes and Rugelach. I’ll make a couple others that change from year to year. I’m pretty sure I’ll be adding this one to the list! Thanks!!

    • The Seaside Baker December 11, 2012 at 5:31 pm #

      I have never done Russian Tea Cakes or Rugelach…but was actually researching the Rugelach this year. They both sound amazing!!!!

  4. Clare Foley December 11, 2012 at 7:54 pm #

    Yum!! I am going to make some this weekend!!

  5. Sydney Kramer (@CrepesofWrath) December 12, 2012 at 7:51 pm #

    I use Plugrá often at home. My husband and I made a bunch of croissants with it earlier this year and it worked beautifully. I love the gold wrapper it comes in, too (what am I, a bird?). Your toffee is photographed so beautifully, I want to just reach into my computer screen and break off a piece! I’m sure it is absolutely delicious.

  6. The Seaside Baker December 12, 2012 at 10:44 pm #

    Thank you! LOL, I too gravitate towards sharp shiny metal objects. I bet that the European-Style butter would be excellent in croissants…I will have to try.

  7. the seaside hubby December 15, 2012 at 10:47 pm #

    I confirm they are excellent. I couldn’t stop eating them day and night. The result I put on 2 pound. See honey… you are the cause why I spend so much time at the gym!!!

  8. Debbie Crawford December 16, 2012 at 12:23 am #

    Where can you find Plugra butter?

  9. cottingham December 29, 2012 at 10:12 pm #

    I have never done Russian Tea Cakes or Rugelach but i will now

  10. Marnee Otness March 7, 2013 at 5:25 pm #

    Sounds delicious! Approximately how long does it take to reach the 300 degree/cracked stage? Thank you.

    • The Seaside Baker March 10, 2013 at 1:03 pm #

      It takes about 15 to 20 min on med high degrees. Thanks for stopping by!

Trackbacks/Pingbacks

  1. Pumpkin Seed English Toffee - The Seaside Baker - November 18, 2015

    […] let the sugar burn, your toffee will turn out perfect every time! I love making this recipe with different nuts and seeds. The addition of roasted shelled pumpkin seeds has got to be one of my favorites […]

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