July 13th, 2011
There are few things quite as perfect as toffee. Bonus points when it’s covered in chocolate. And almonds. English toffee has always been one of my favorite treats, but somehow I’d never attempted it at home. Yesterday afternoon I made a batch (from this recipe) and they were just how they should be: crunchy and buttery. And since I’ve gotten a lot questions in the past about making candy, I think the most important thing (besides truly following the directions) is to invest in a great candy thermometer (I have this one).