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English Toffee Recipe

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

Contributor:  
Contributor:  
Laura Walleen
Added: Thursday, November 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
pound butter
1 C sugar
tsp. Vanilla
C chopped, fine pecans

Directions:
Directions:
In heavy saucepan, put in butter and sugar. Set heat just above medium. Stir lightly as butter melts. Continue stirring (not beating) just to prevent burning. Stir until the mixture turns a brown color (8-12 minutes). Hard crack (302 degrees) when tested. Remove from heat; stir in vanilla and pecans. Pour into ungreased 7x11 pan. Break 2 Hershey bars in pieces and place on top. Spread. Let sit over night. Turn pan upside down and the toffee should come out. Use the handle of a knife (or whatever you can find) to break apart.

1. I sprinkle another C of pecans on the top after the chocolate is spread.
2. Instead of pecans, you can also use almonds or walnuts.

 

 

 

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