"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for English Toffee, by Jane Parrish, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 C brown sugar 1/2 C butter 1/2 C nuts chocolate bark
Bring brown sugar and butter to a coil (in a heavy pan) over medium heat. Boil until candy thermometer reaches 310º. Butter 9x9 pan and cover bottom with 1/2 cup nuts. Pour boiled mixture over nuts and spread with spatula to smooth. Let cool. Melt chocolate bark. Dip broken pieces in melted bark. Set on waxed paper until chocolate is set.
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