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English Toffee Recipe

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This recipe for English Toffee, by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Janda

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1 cup sugar
1 cup coarsely chopped pecans
1 16 ounce package chocolate chips

Directions:
Directions:
Melt butter over low heat in a 3-quart heavy saucepan, and add nuts and sugar. Turn heat to high and stir rapidly until color changes to a light caramel (about 3-5 minutes). The mixture will have a compact appearance, yet be fluid enough to pour out. Do not overcook! Remove from heat once candy reaches about 250 using a candy thermometer. Pour immediately into a slightly warm cookie sheet covered in wax paper. Spread out as thinly as possible to about a ⅜ inch thickness. Candy may not fill the pan completely. Distribute chocolate chips over hot candy and spread evenly when they are melted. When cool, turn pan upside down on waxed paper and pul to release toffee. Break in bite-sized pieces with hands. Makes about 1 lbs. About cup chopped pecans may be reserved and sprinkled over the melted chocolate.
* Tip: tastes better when kept in the freezer for a while :).

Personal Notes:
Personal Notes:
Submitted by Sarah Janda

 

 

 

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