Butter Toffee is a traditional British confectionery; an absolute treasure for the Christmas season. Chopped, it makes a great addition to ice cream or, if finely chopped, a wonderful topping for cheesecakes or eggnogs. Chop a piece of this candy and fold into softened coffee ice cream and re-freeze for a truly wonderful treat.
- 2 1/4 Cups sugar
- 1 teaspoon salt
- 1/2 Cup water
- 1 1/4 Cups butter (2 1/2 sticks)
- 1 1/2 Cups chopped blanched almonds, divided
- 1 Cup finely chopped walnuts, divided
- 1 teaspoon rum extract
- 4 ounces milk chocolate, broken into pieces
- Butter a 15 x 10" jelly roll pan; set aside.
- Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cups almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat.
- Stir in remaining 3/4 cups almonds, 1/2 cups walnuts, and rum extract, mixing only enough to combine.
- Very quickly, pour into prepared pan. Spread evenly.
- Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee.
- Sprinkle with remaining 1/2 cup walnuts.
- Cool; break into pieces.
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