English toffee from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 700) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emott on March 22, 2022

    Works well. Cook beyond the recommended 300F for a darker colour and deeper flavour. Add 1/4 tsp sea salt and I made in a parchment-lined 8" pan because I wanted it to have a decent thickness (between 1/4 - 1/3" ish). Breaks easily with a hammer and still enjoyable to eat.

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