Directions: |
Directions:1. Combine butter, sugar, water and salt in 2-3 qt. heavy pan.
2. Cook, stirring constantly, to hard crack (302 degrees) watching carefully.
3. Immediately pour into ungreased 13 x 9" cookie sheet.
4. Place candy bars on top of hot toffee.
5. When melted, spread smoothly over surface.
6. Sprinkle with chopped nuts and press into chocolate.
Let set 2 to 3 hours in the refrigerator.
Break into bit-size pieces.
Note: You can make a double batch in one pot if you have a 4 qt. heavy pan. |
Personal
Notes: |
Personal
Notes: When I was in college, I visited "Mrs. Clanin" during my Christmas break. The dining room table was covered in Christmas goodies. I chose a piece of English Toffee, and I remember thinking "That's the BEST candy I've ever eaten!" I asked if I could have her recipe. Of course, she gave it to me lovingly.
Fast forward to the first year of my marriage in my new home. I wanted to make Christmas special, so I attempted my first batch of English Toffee. Because she gave me such great directions, it actually turned out great. Throughout the years, I have always made English Toffee as a gift for my closest family and friends.
Earlier this year, just a couple of weeks before Easter, while "Dot" was in the nursing home, I made some English Toffee and sent it to her. I would have done that at Christmas, but this was the first Christmas I didn't make it because I was taking care of my dad.
The day she received the package, she ate a few pieces and called me to thank me for the gift. Luckily, I didn't answer my phone, so she left me a beautiful voice message, which I still have stored on my iPhone and plan to keep forever. I did call her the next day, and she said she was feeling guilty because she was eating it all up so quickly. I told her to let herself enjoy eating as much as she wanted and not to feel guilty about it. I will forever be grateful that I got the English Toffee to her before she passed away on Easter. Vicki (Fowler) Stein
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