runninduo said:
First....I was coming on here to post asking if anyone had a recipe for toffee, and then the first post i see is about skor bars.
here in LA, I can get them at my local grocery store (Ralph's). They are basically the same as Heathbars.
Good luck.
Here's a good recipe in case you can't fine Skor Bars:
English Toffee
about 3 lbs
1 cup (2 sticks) unsalted butter, plus more for pan and foil
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
2 cups (about 8 ounces) toasted almonds or pecans, etc, chopped
12 ounces semisweet chocolate, tempered,
Butter a 12 by 18-inch baking pan.
Cover 2 large cutting boards or cardboard pieces with parchment paper. Set aside.
In a medium saucepan, melt butter.
Remove from heat and stir in sugar, corn syrup, and 3 tablespoons water.
Cook, stirring occasionally, until the mixture reaches 300 degrees F on a candy thermometer.
Remove from heat, stir in 1 cup nuts, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
Before the candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. if bars are desired, while it is still warm, quickly cut into small bars with a large, heavy, sharp, buttered chef knife. OR leave whole and break later into bite-size pieces.
Allow to cool completely.
Wipe the surface of the candy with a damp paper towel to remove excess butter, and allow to dry. If making bars, with a chocolate fork, dip each into the tempered chocolate and place on parchment to set up. If whole, proceed as follows:
Use a small offset spatula to spread half the chocolate quickly over candy. Scatter 1/2 cup of the remaining nuts over chocolate. Cover with parchment paper and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, and quickly spread candy with remaining chocolate and scatter on remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
Break candy into 2-inch pieces. The candy may be stored in an airtight container; use parchment paper to separate layers. Candy will keep at cool room temperature for up to 1 week.
