English Toffee

Name: English Toffee
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1½ cups non dairy margarine; 1½ cups sugar; ¼ tsp. salt; 2 cups non dairy chocolate chips; 1 cup nuts (such as almonds or pecans), toasted and chopped

Prepare a cookie sheet or jelly roll pan with enough parchment paper or a silicone mat to cover.

Cook30 min
Total30 min
Serves8
LevelEasy

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

1½ cups non dairy margarine
1½ cups sugar
¼ tsp. salt
2 cups non dairy chocolate chips
1 cup nuts (such as almonds or pecans), toasted and chopped

Method

Prepare a cookie sheet or jelly roll pan with enough parchment paper or a silicone mat to cover.
Combine the margarine, sugar, and salt in a 2-quart saucepan and melt gently over medium heat, stirring often.
Continue stirring as the mixture hits a boil, and keep cooking until the candy mixture reaches 300°F on your candy thermometer (for about 30 minutes or Hard Crack Stage if you’re using the Cold Water Method). Immediately pour liquid candy mixture onto the prepared surface and spread until about ¼ inch thick. Let cool for about 3 minutes, or until slightly firm, and then carefully place the chocolate chips into an even layer on top of the hot toffee. Allow the chips to rest for about 2 minutes, and then use a silicone spatula to smooth the chocolate over the top of the toffee.
Sprinkle with nuts and allow to cool completely. Break into bite-size pieces. Store in airtight container for up to 1 month.