This recipe was given to my daughter by an employee where she works in Grand Junction. Enstrom’s toffee is world renowned for being the best and manufactured in Grand Junction and shipped around the world. We are honored to have this recipe and share it with you!It will cost you about $7.50 for butter, sugar, chocolate and almonds to make this recipe. The finished recipe makes about three pounds of toffee, enough for several generous gifts.
Enstrom’s Style Toffee
- 2 3/4 Cup sugar
- 1 pound salted butter
- 1/2 tsp salt
- 1 cup slivered almonds
- 1 – 12 oz pkg milk chocolate chip
- 3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder
Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.
When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. A would call this the blonde stage.
Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. This is 290 ° F on a thermometer. (I use the instant read thermometer with a probe which I also use for bread.) You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.
If the mixture has reached 290 or hard crack, pour the mixture onto a large cookie sheet and allow it to spread out. Place the cookie sheet on a cooling rack NOT ON A COUNTER because the mixture is so hot it could warp your counter.
After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle with finely diced almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.