"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

English Toffee Recipe

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This recipe for English Toffee, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Osborn
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp plus 2 cups butter (no substitutes), softened, divided
2 cups sugar
1 tbsp light corn syrup
tsp salt
1-cup milk chocolate chips
1-cup chopped pecans

Directions:
Directions:
Grease a 15-in x 10-in x 1-in baking pan with 1-tablespoon butter; set aside. In a heavy 3-qt saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.

In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

 

 

 

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