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English Toffee Recipe

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This recipe for English Toffee, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Roberts
Added: Friday, August 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. plus 2 cups butter, softened, divided
2 cups sugar
1 tbsp. light corn syrup
1/4 tsp. salt
1 cup milk chocolate chips
1 cup chopped pecans

Directions:
Directions:
Grease a 15" x 10" x 1" baking pan with 1 tbsp. butter, set aside. In a heavy 3-quart saucepan melt the remaining butter, add sugar, corn syrup, and salt; cook and stir over medium heat until hard crack stage (300 on candy thermometer). Quickly poor into prepared pan. Let stand at room temp until cool, about 1 hour. Melt chocolate chips in microwave and spread over toffee. Sprinkle with pecans and let stand for 1 hour. Break into bite-size pieces. Store in air-tight container at room temperature.

Number Of Servings:
Number Of Servings:
2 pounds
Personal Notes:
Personal Notes:
I have also made this with semi-sweet chips for a different zing.

 

 

 

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