stop. we’re going to just stop you right now. that comment you were about to make? about how your aunt carol also makes this candy, only her recipe uses saltine crackers and hershey’s squares or some shit? maybe she even calls hers “brittle”? we’re going to go ahead and save you the trouble of making that comment.
let us tell you now that this is not that shit. bless aunt carol’s heart, she’s just not on this old fashioned candy shoppe, hand stirred, highly sophisticated, ultra premium tier english toffee tip that we’re on over here.
the incredible toffee flavor in this candy is the kind that can only be achieved using the simplest, most grandmama-style ingredients, cooked slowly and hand stirred on a stovetop by a seasoned candy maker. it’s the real deal, guys. it can be a little intimidating as a first timer but you are in luck, because today we are going to walk you through the process step by step, and magically transform you right into that seasoned candy maker.
but if you ever call it brittle again we’re not going to share any with you.
let’s get started.
these are the onliest 4 ingredients you will need
cook 2 of those puppies into this beautiful blob
then gaze upon this pretty texture for a bit before you wreak havoc on it
1½ lbs butter
3 cups sugar
2 bags milk chocolate chips
2½ cups chopped almonds
- line a jelly roll pan with foil (CRUCIAL to do this part first or you will have no handles to pull out your solidified candy with)
- melt butter in a large saucepan over medium high heat
- slooowly pour in sugar while stirring
- continue to stir constantly for about the next 30 minutes. switch stirring arms often. this is serious business. mixture should be constantly bubbling but not boiling over. resist temptation to turn the heat down or your butter will separate from the sugar which is a real drag.
- about 30 minutes in is when your candy should be the color of caramel (or, if you’re fancy, when a candy thermometer reads 300°F). if you want some extra reassurance, drop a glob of the mixture onto your counter top and see how it hardens. if it’s crackly when you bite into it, you’re done!
- immediately pour the mixture into your prepared jelly roll pan and let cool for 10 minutes
- sprinkle first bag of chocolate chips over the top and let stand for about 30 seconds. the heat of the candy will melt the chips, and then you can spread them into an even layer on top of the candy with a butter knife.
- top with half the chopped almonds and lightly press almonds into the chocolate
- let stand until chocolate is completely set, then turn candy “sheet” over and peel foil from back
- melt remaining chocolate chips and spread evenly, then top with remaining almonds
voila! now break this candy sheet into a million bite-sized shards, go forth, and wow family & friends with your newfound candy making skillz.