English Toffee Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. – butter
1 c. – pecans, chopped
2 c. – sugar
1 c. – pecans, finely ground (3 oz. bag)
¼ c. – water
1 c. – semi sweet chocolate chips
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Directions: |
Directions:Stir constantly using a long wooden spoon. Cook the butter and sugar until the edges just start to boil. Add the water. When it comes to a rapid boil add the chopped pecans. Cook to 300° on a candy thermometer (hard crack). This takes about ten minutes. The appearance will be light brown/beige. Pour into a buttered 9 x 13 jellyroll pan and spread evenly. Cool enough that when you put the chocolate chips on the toffee they melt but do not sink into the mixture (about 5 minutes). Spread chips evenly. They will melt while spreading. Sprinkle ground pecans over the top. Press down gently with a metal spatula. Let sit until firm then cut into pieces. |
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Personal
Notes: |
Personal
Notes: Measure the nuts, chips and water ahead of time into small bowls or cups. Use a butter wrapper to grease the pan. It’s important to use a candy thermometer. If you don’t cook the toffee long enough it will be soft and crumble, if you cook it too long it will start to burn. After it’s boiling the heat can be set on medium as long as it continues to boil. When it’s done use oven mitts to hold the pot and pour into the pan. The pan will get very hot also. Use a heat resistant rubber spatula. If the bottom of the pot is darker and starting to smoke don’t scrap it out, the toffee will taste burnt. Cooling takes a few hours (or over night). Use a large wide knife for easier cutting. Enjoy!
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