Williams Olde English Butter Toffee
2 Sticks REAL Unsalted Butter (no substitutes)
1 Cup Sugar
3 Tablespoons Light Corn Syrup
¼ Cup Water
4oz Whole Raw Almonds
5oz Almond Dust
1 Tsp Pure Vanilla Extract
6oz Ghirardelli Semisweet Chocolate Pieces
6oz Ghirardelli Milk Chocolate Pieces
Spray small cookie sheet with Crisco Butter Spray, lay a piece of parchment paper the exact size of the pan over the sprayed pan and push out the bubbles. Spray the paper with more butter spray. (*** I have replaced this process now by using a Silpat). Combine butter, sugar, corn syrup, water and salt into a heavy 3 quart sauce pan and bring to a boil over medium heat (#5 on my dial). Continue to boil down until your thermometer reads 280 degrees, then add the whole almonds. Continue stirring until candy thermometer reads 305 degrees. At 305 degrees, take off heat and stir in vanilla and immediately poor onto prepared cookie sheet. Sprinkle chocolate over toffee while still hot so it starts to melt and spread with an icing spatula. Before the chocolate sets, dust the chocolate with Almond dust. Let cool completely then drop pan on counter to break into pieces. Turn pan over on a towel or foil and peal off the parchment. Let the bottom of the toffee dry completely before storing away in air tight packaging. Almond Dust: 2 oz raw almonds processed in a food processor.
Temperature is Critical in this recipe. Much over 305 degrees (F) it will be burnt, much under it will not setup. To ensure proper temperature, make sure to use a quality thermometer.