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English Toffee Recipe

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

Contributor:  
Contributor:  
Deidrea McGlown

Category:
Category:

Ingredients:  
Ingredients:  
1 stick plus 6 tablespoons butter
1 cup sugar
2 tablespoons of water
1/2 cup chopped pecans
1 teaspoon pure vanilla extract
Dash Salt
1 (6 oz) bag semisweet chocolate chips or thin chocolate bars

Directions:
Directions:
Generously butter a cookie sheet.
Put butter, sugar and water in a heavy pan or skillet over medium-high heat. Bring toa bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 to 310 F on a candy thermometer). Or, make cold water test: candy will separate into hazard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4" thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

 

 

 

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