"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

English Toffee Recipe

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

Contributor:  
Contributor:  
Naomi Jones
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Butter
1 lb. Sugar
1/4 tsp. Salt
1/2 lb. Coating Chocolate
1/2 lb. finely ground nut meats

Directions:
Directions:
Put sugar in large heavy skillet. Add butter, cut in small pieces and salt. Place over high heat until butter is melted and blended with sugar, stirring constantly. Reduce heat and cook until amber in color or 285. Pour onto ungreased tray. When cold, brush with melted chocolate and sprinkle with nuts. Press nuts into chocolate. When hard, turn and repeat on other side. Break into small pieces and store in a dry cool place.

Personal Notes:
Personal Notes:
I used to make this every Christmas, until we moved to Colorado and discovered Enstrom's Toffee.

 

 

 

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