I am looking for a tried and true "melt in your mouth" toffee recipe.

I have made Paula Deen's English Toffee recipe and it is really good but I am looking for something even better.

TIA

I make this for Christmas every year and give as gifts....everyone loves it...It is soooooo yummy.

Three-Chip English Toffee
1/2 teaspoon plus 2 cups butter, divided
2 cups sugar
1 cup slivered almonds
1 cup milk chocolate chips
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup vanilla or white chips
1-1/2 teaspoons shortening

Butter a 15-in. x 10-in. x 1-in. baking pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
In a microwave or heavy saucepan, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.
EDITOR'S NOTE: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust your recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300° and proceed as recipe directs.


Here's another one I like...

English Toffee
1 tablespoon plus 2 cups butter (no substitutes), softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature.

I've never made Paula Deen's version, so I don't know how these will compare...I really like them though.

Thank you so much

KRYSTALP, Both of your English Toffee recipes sound good, thank you for posting them. I have printed them out and will give them a try next time I need or want Toffee. It is a favorite of mine! Thanks!

Those look great! I can't wait to try them! Thank you!!!!

Here is a link to the one that I tried by Paula Deen. It took me 3 or 4 tries to get the "toffee part" just right. I couldn't rely on my thermometer--I need a new one. So I learned about the cold water test.

Here's the link below and sorry I didn't know how to shorten it




I tried this with white chocolate in the place of the semi-sweet...then sprinkled toasted coconut on top of my white chocolate before it set. Once it set, I sprinkled powdered sugar on top. It was actually pretty good.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35917,00.html