Not Quite English Toffee
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups (4 sticks) unsalted butter
  • 2 cups turbinado (raw) sugar
  • ½ teaspoon Himalayan pink salt, ground fine
  • 2 Tablespoons cookie dough flavored vodka
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1 cup chopped walnut, toasted
  1. Line a rimmed cookie sheet with foil or parchment backed foil and set aside.
  2. Place the butter, sugar, and salt in a large, heavy-bottomed sauce pan (I used one of my Le Creuset enameled cast iron pieces) over medium to medium-high heat.
  3. Swirl around the mixture but try not to stir it until the sugar is dissolved.
  4. Once the sugar is dissolved, attach a calibrated candy thermometer to your saucepan and begin stirring.
  5. Stir, stir, and stir. You'll be stirring the whole time, so get comfortable.
  6. Once the mixture reaches hard crack stage (it's marked on my candy thermometer at 320 degrees Fahrenheit, but I believe the general consensus is somewhere between 300 and 310 degrees Fahrenheit, depending on your source), remove from heat.
  7. Add the vodka and step back for a moment--it WILL bubble up fiercely.
  8. Stir vigorously to incorporate the vodka, then pour into the prepared pan, tilting the pan around after to ensure even distribution.
  9. Sprinkle the chocolate chips over the top and leave them be for 2-3 minutes.
  10. Using an offset spatula, spread the now-melted chocolate chips evenly over the surface.
  11. Sprinkle the walnuts over the melted chocolate.
  12. Let sit until chocolate is set again, which could take some time. You can also pop it in your refrigerator after an hour or two to help speed it up a bit.
  13. Store in an airtight container at room temperature.
You need to be very careful in your stirring that you do not introduce an environment where the sugar will crystallize during the cooking. That's why it's important to try not to stir until the sugar dissolves and to not insert the candy thermometer until then either. If some sugar does start to crystallize on the walls of the pan in the beginning, you can wash it down with a wet pastry or silicone brush, but scraping will only aid in the crystallization and then you'll end up with an odd texture.
Recipe by Poet in the Pantry at