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English Toffee Recipe

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This recipe for English Toffee is from Edgerton Pioneer Days 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb butter (DO NOT USE MARGARINE)
1/4 c water
2 c sugar
6 oz pecans, chopped
6 regular sized Hershey© Bars
1 tsp vanilla extract
Directions:
Directions:
Spread pecans on jelly roll or cookie sheet. Break chocolate bars into sections and set aside. Heat butter, water and sugar in heavy 2 quart sauce pan stirring constantly, to 300º, using candy thermometer. Remove from heat immediately upon reaching 300º and add vanilla extract. Continuing to stir. Mixture should turn to rich caramel color. Pour mixture over nuts spreading quickly before mixture hardens. Randomly place chocolate pieces on mixture. Spread chocolate with butter knife. Refrigerate until completely hardened. Remove from refrigerator. Break into bit-sized pieces. Store in airtight container.

 

 

 

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