I am a HUGE fan of English toffee. Heath/Score bars are some of my favorite candy, however, nothing beats a fresh batch from a candy store. When I saw a recipe online for Gramercy Tavern’s homemade toffee that seamed very easy and included sea salt, I was in. I first made this one random night at home and I just could not stop eating it. I proceeded to make it again one night when my sister was visiting, then again for my housewarming party, and then yet again for Thanksgiving. It was a hit every time and I honestly have to stop myself from making it out of fear of impending weight gain in massive quantities. I have no self control for homemade toffee!
The key to good candy making is a good thermometer. Mine was just okay. This toffee has the love/hate quality of getting totally stuck in your teeth as you eat it (great for sucking, terrible for fillings). I am going to try to make it with a wee bit less water next time to see if that helps with the tacky factor.
The sea salt really takes this toffee to a whole nother level. My dad was NOT a fan but I think he’s out of his mind. The salt is what most people loved most about the toffee.
Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt
- 6 oz. (1 1/2 sticks) butter
- 1 cup sugar
- 2 tbsp. water
- 1/2 tsp. table salt
- 1 tsp. vanilla extract
- about 6 oz. semisweet or milk chocolate (works best if tempered)
- 1 cup pumpkin seeds, toasted (I had none so I went without)
- sea salt to taste
Stir butter, sugar, and water over low heat to dissolve sugar. Raise heat to medium and stir constantly. Cook until a beautiful toffee color (candy thermometer should read about 295 degrees F).
Add salt and vanilla extract, carefully; the toffee sputters. Pour onto one lightly buttered sheet of parchment paper. Allow to cool.
Wipe off excess oil from the surface of the toffee with a paper towel (the excess butter fat may keep the chocolate from adhering properly).
Spread tempered chocolate over completely cooled toffee.
Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere).
Break toffee into desired-size pieces.