< Previous84 • Lee Edwards Benning84 • Lee Edwards BenningOf all the recipes in this book, this is the hardest. Not in terms of making it, but of stirring it. On the other hand, good English toffee can cost as much as sixty-six dollars a slab. So this recipe is worth trying.Prepare a jelly roll pan by lining it from one side to the other with aluminum foil, allowing for 2-inch overlaps. Spray pan with cook-ing spray, but turn it on its side to mop up any grease that settles in bottom of pan. Pre-warm your candy thermometer. Have 3 small cups of cold water handy to double-check for soft-ball stage. Fill sink with 3–4 inches of cold water.Melt butter over low heat in 2-quart wide saucepan. Don’t let the butter brown! Add sugar and honey, stirring constantly with wood-en spoon over low heat until sugar is dissolved. Gritty sounds will cease and spoon will glide smoothly over bottom of pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed on side of saucepan with a damp pastry brush.Introduce pre-warmed thermometer. Reduce heat while retaining boil. Stir only as necessary to prevent scorching, and heat to soft-crack stage (about 260 degrees). Add whole almonds and continue stirring until batch takes on consistency of stiff jelly. Test in cold water. When hitting water, strands should be hard but not brittle. When stretched, they should give. It should be at about 290 degrees, depending on quality of butter.Add salt and vanilla. Then spread mixture on jelly roll pan to evenly distribute nuts throughout the batch.Scatter semisweet chips on top, letting them sit a minute to melt, and then spread them. Over this, sprinkle ground roasted almonds.1 lb. unsalted butter2½ cups granulated sugar, processed in a food processer (or use superfine sugar)2 Tbsp. plus 2 tsp. honey½ cup whole almonds or nuts1 tsp. vanilla extract1 cup semisweet chocolate chips1 (4-oz.) pkg. ground roasted almondsBUTTERSCOTCH TOFFEEWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >