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We make our English Toffee Fudge with Heath brand English toffee; loved around the world. While English toffee is wonderful all by itself it is simply amazing when mixed into our vanilla fudge.
Toffee, chocolate and almonds... Oh my! Delicious butter toffee enrobed first in milk chocolate and then covered with chopped almonds. An all time favorite at Hazel Hill Chocolate. Get either a single slab or a 1/3lb bag.
I actually took mine home and waited until the next day to dig into it. The toffee is buttery and not to hard. It does not get stuck in your teeth and it is not too thick, making it easy to take a bite.
Emma's English toffee uses the same toffee that we have in The Dangerous Stuff. But unlike The Dangerous Stuff, each Emma's flavor has only one chocolate, either milk, dark or white chocolate. We then top it with diced almonds.
OMG...I just got my English Toffee Stevia order in the mail.....I've NEVER tasted any stevia that was good.....yours is fantastic! It's going to be a new addition to my daily cold brew coffee. I recently saw an episode on the Dr. Oz Show, with Tim Tebow, making his Bulletproof coffee. He said that he adds english toffee stevia in it, and I took a chance that I was getting the correct/best brand. WOW......I'm floored at how great it tastes.....I think I'll get root beer next..or vanilla......I can't believe that there is NO bitter after taste in your product.......Gotta go now, and make my coffee!
I love Stevia Select! Oh my gosh....of all the flavors I've tried from Stevia Select (and they are all good) this is my very favorite! Everything we love about toffee-buttery, chocolatey goodness is spot on in this flavored stevia. My husband and I switched to a low sugar way of eating about a year and 1/2 ago-we've tried several brands of liquid stevia, and Stevia Select is our favorite because it is not bitter
Do your teeth a favor by enjoying toffee the Torani way: drink it. You get all the flavor of the classic British confection in a convenient syrup form. Give your drink some welcomed buttery creaminess.
These cookies are amazing! A friend sent me this sampler box for my birthday and let me just say O...M...G! Best cookies and bars that I have ever eaten in my entire life!! The toffee chocolate chip is to die for and my husband tried to steal all the yummy bars away so I had to hide everything. I will be placing an order with Heidi's in the future for sure! -Andrea C.
Our biggest seller. We create a buttery, sweet, soft crunch, almond toffee and cover it with the finest chocolate. Each side of the toffee is also covered with fresh roasted almonds. To please all palates, we offer three flavors; Dark Chocolate, Milk Chocolate or Vanilla English Toffee.
In the mood for a delicious and decadent treat but don't want to leave the house or wait in long lines at a coffee shop? Look no further than Hills Bros.® Instant Cappuccino. Our English Toffee Instant Cappuccino mix instantly creates a cup of frothy, decadent cappuccino. It features sweet notes plus a full, caramelized buttery, nutty toffee flavor with a hint of coffee. It's been rumored to be the Queen's favorite! It's a versatile mix, too, and can create a warm, frothy cup or a chilled, ice-blended cappuccino. Just add water. You can even use this cappuccino mix instead of cream and sugar in your brewed coffee. It's convenient and easy to use - treat yourself to delicious and rich, creamy coffeehouse cappuccino without having to leave the house. Hills Bros.® Coffee was created over 137 years ago with an unwavering commitment to quality. We've been delighting customers ever since with our innovative roasting methods, delicious blends and much more. Our coffee is crafted without compromise.
For the past few years, I have made 8 or more batches of this fabulous butter almond English toffee to go on plates of goodies (along with this Rocky Road Fudge) that we take around to friends and neighbors in our area, along with Christmas cards.
And I always make a batch to be lovingly packaged up and shipped off to Paul's grandma (our girls' great-grandma), from whom this recipe comes. She is in her 90's now and no longer makes her famous toffee herself, so I have taken over making it for her and making sure she has a supply to share with her friends who come to visit during December.
Even though you could technically make this butter almond english toffee recipe without a candy thermometer (affiliate link), I highly recommend investing in a good one. They aren't too expensive and it's a great stocking stuffer for anyone who might like to cook but hasn't done much candy-making!
Her toffee is famous in the Nash family, so one Christmas a few years back I asked her if I could get a copy of her recipe so that I could learn to make it since we don't live close by and Paul always raved about her toffee. She pulled out a box of recipe cards and had the original newspaper clipping taped to a card with her handwritten notations "Delicious '62" and "Christmas Candies" over the top, along with recipes for "Creamy Caramels" and "No-Bake Holiday Orange Balls".
Grandma Nash was born in Mona, Utah in December, 1924 but raised her family in San Jose, California. Paul grew up in the house next door to her and she was his piano teacher, as well as teaching 4th grade at an elementary school for decades. She is still really sharp and loves to discuss books and politics (she's a staunch democrat) and classical music. And she makes the best toffee ever.
I have used a large pot and quadrupled the recipe with great success, since I usually make between 8-12 batches. I still divide the chocolate and almond into separate bowls, and pour the toffee out into individual baking sheets to set, but I cook all four batches at the same time with no problem.
Generally speaking, this recipe gets rave reviews because it's such a great, easy one to follow for candy success. The biggest question I get from some people is "why did my toffee separate?". And there are three possible reasons (that I'm aware of).
I'm so glad to have this cherished butter almond English toffee recipe in my collection, along with my mom's Chicken Cordon Bleu and my aunt Becky's Black Forest Cake. I'm sure your family will love it as much as ours does!
Although I had total success with the brittle - the toffee was a failure the first time. I think I had the heat too high because it didn't take 10-15 min to get to 300 and I remember it taking a while for the brittle!
I usually make Christmas Crack but I was looking for something different. It cooked beautifully, I hope. I never made toffee before. I poured it over a bed of pretzels and sliced toasted almonds then topped with chocolate. topped with more almonds, it weighed a ton. It looks like heaven. We will see if they all think I am as brilliant as I am with crack. Thank you for sharing. Debra
I wanted to try this recipe to enter into your December challenge! I make toffee with unsalted butter/white sugar/vanilla/salt every year and it always turns out great. This one started foaming and separated. I read some of your comments above as to why it may have done that, and I couldn't check off any boxes. ? The only thing I can think of since it was my first try at this recipe, is that the butter may have too warm to begin with. And I used unsalted, when your recipe calls for butter, which usually means salted. Fortunately, I noticed it wasn't going well and didn't pour this on top of my almonds. I'll try it again, but for now I'll stick with my proven toffee. I do have memories of english toffee as a child and can't wait to be successful.
Over the course of the day I proceeded to make five batches, and they all failed. Between the ingredients separating and weird consistencies, I was fit to be tied. I thought one batch might have been a success, and got it completely done, chocolate and all. However, silly me, I put the pan out back to cool and glanced out the window to find a squirrel sitting in the middle of the chocolate and nuts, munching away. I screamed at the furry rodent that immediately leaped off the table and scurried up a tree, looking over it's shoulder at the charging banshee (me) all the way to the top. Disgusted with my stupidity (how could I have forgotten the dray of squirrels that had invaded my backyard???), I threw the tainted remains in the trash and noticed the consistency looked more like a praline than English toffee.
Discouraged, I decided to give it up and just go buy some Enstrom's. After all, I couldn't go all the way back to New England for that other delicious toffee. However, after getting a good night's rest, I determined to try, try again. I went back to the computer and scrolled through recipes and that is when I found Grandma Nash's Best English Toffee. The recipe was different than the first - Grandma Nash's has brown sugar and baking soda, and the other recipe did not. I pulled out my All-Clad pan, popped in a new candy thermometer, and set out with high hopes, only to find the same problem, namely butter separation. Near tears, I threw the mess away and stood shaking with frustration in the middle of the kitchen. "ONE MORE TRY," I screamed at no one. This time, though, I put the All-Clad away and pulled out a different pan, a heavy non-stick one that I got at a local thrift store. I followed your recipe to a 'T' (again), and within fifteen minutes (not including roasting the almonds), I had what I'd hoped would be honest to goodness English Toffee. When my husband came home from work I popped a piece of it in his mouth and waited for his response. His eyes twinkled (they really did) and he said, "This is amazing, IF you REALLY made it." Confused, I asked him what he meant? "Unless you went to buy that expensive toffee (he meant Enstrom's)," he replied. I played along and looked sheepish, but then led him over to the table where the evidence that I had REALLY made it remained.
Diana, I cannot even tell you what joy your comment brought to my life today! I'm so glad you persisted until you succeeded at making English toffee! I made six batches this weekend myself and I know I'm biased, but it really is the best toffee ever! Now just don't set it outside to cool where the squirrels can get at it, lol! 781b155fdc