With Christmas nearly upon us, it’s time to talk edible gifts for the dessert lovers in your life. First up is English toffee, for the person who adores toffee as much, if not more so, than chocolate.
Brown sugar and a shot of whiskey intensifies the toffee, adding a rich caramelized flavor. Topped with a layer of chocolate and crunch from almonds and pecans, you’ll be tempted to keep the entire batch for yourself (so double the recipe and make two batches, one to savor and one to share).
- 1 cup unsalted butter, cubed
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 Tbsp whiskey
- 1/8 tsp flaky sea salt
- 6 ounces semisweet chocolate, chopped
- 1/4 cup almonds, chopped
- 1/4 cup pecans, chopped
- Line a baking sheet with parchment paper. Combine butter, sugars, whiskey, and sea salt in a heavy saucepan. Cook over medium-high heat, whisking occasionally, until mixture reaches 250ºF. Whisk constantly until mixture reaches 300ºF, then immediately pour mixture out on prepared baking sheet and spread evenly with an offset spatula. Place baking sheet in the freezer for 10 minutes to set toffee.
- Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate over cooled toffee layer and spread with an offset spatula into an even layer; sprinkle with chopped almonds and pecans. Let chocolate set completely, then break toffee into pieces. Store leftovers in an airtight container at room temperature.
- Calories: 150
- Carbohydrates: 24