My wife’s famous English toffee

My wife makes what is probably the most delicious English toffee in the entire world. Every year at Christmas time she makes between 10 and 20 batches of it as gifts for friends, colleagues, and—for those lucky enough to get it—relatives. Lest you think that I’m blinded in this assessment by loyalty to my wife here’s an email we received from some friends (the ones who moved to the island in the Caicos). Our friends were visiting family in Boston so we had their gift of toffee expressed-delivered to them there:

…you two are just the very best. We got back from the Cape today and noticed a box on my brother’s doorstep. As soon as I saw the return address I knew (at least hoped) that it was your incredible toffee. I can’t believe you Fed Exed it to Boston. That was very generous of you and we are very appreciative. I gave my sister-in-law a taste and she agreed that it is to die for.

Now our trip to the States is complete. I have every intention of rationing the toffee to make it last as long as it possibly can. It is going back in my purse so that I can safeguard it with my body……my life, if necessary. No one touches this toffee but me.

So here’s the recipe. My wife’s notes are in italics. But I have a few words of caution. If you think that margarine or any butter substitute is just as good as butter or that chopped peanuts are just as good as pecans, you need to seriously reconsider your values. Or else you’re just not old enough to make this toffee.

My wife’s famous English Toffee

1½ cups finely chopped nuts
I use pecan halves and chop them by hand using a cleaver. Update: Buy in bulk! If you’re fortunate enough to live somewhere where there’s a bulk nut processing plant nearby you can get very fresh nuts.
12 Hershey bars
The 1.55 oz. ones that come in the six pack package. Update: You can buy 36 bar boxes from big-box stores like Costco. Not only is this more economical but you’ll get more unbroken bars this way which are easier to manage.
½ lb. butter
I use Land O�Lakes unsalted butter
½ cup sugar
I use cane sugar. Update: C&H is the brand I use. If you can get their baker’s sugar, it’s the best.
3 Tbsp. water
¼ tsp. salt
I use kosher salt

1. Sprinkle half of the nuts in a 13 x 9 pan (or a pan of similar size).
2. Place 6 of the Hershey bars logo side up over the nuts.
3. Melt the butter in a heavy sauce pan.

   I use a Calphalon sauce pan. Using a heavy pan is essential to prevent the butter from separating in the final stages of cooking

4. Add sugar, water, and salt.
5. STIR CONSTANTLY.
6. Cook over a medium flame until the temperature reaches 300°F on a candy thermometer. The mixture will be light brown. This will take about 20 to 40 minutes.
7. Pour the mixture evenly over the chocolate and the nuts.
8. Place the remaining 6 Hershey bars logo side down on top of the mixture.
9. Sprinkle the remaining nuts on top of the chocolate. You may want to press the top gently with a spatula to set the nuts into the chocolate.
10. Allow to harden overnight. Cut gently with a sharp knife.