Recipe

English Toffee Recipe

Add Step-by-Step Photos	Rcragun / All my dishes 1 year, 6 months ago This is my aunt's toffee recipe. I really looked forward to it during family parties, and now I make it all the time. Prep:20m Cook:180m Servings:20	Rcragun
	english toffee pecans chocolate

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Ingredients

1 cup sugar

2 tablespoons water

1 cup butter (2 sticks)

1 cup pecan halves

1 1/2 cups milk chocolate chips

Directions

Preheat a candy thermometer. Cut the butter into small pieces, then add it with the sugar and water to a saucepan. Turn the heat to medium, stirring constantly until the sugar has dissolved.

Turn the heat up to medium-high and continue stirring. Place the candy thermometer into the syrup. Let the temperature slowly rise. It should turn golden brown (not yellow brown) just below 310° F, the hard crack stage. Do not turn the heat up too high or you will burn the syrup - it will change from golden brown to dark brown very rapidly if you do.

When the syrup reaches about 305° to 308°F, remove the syrup from the heat.

Spread the pecans in the bottom of an 11" x 7" x 1 1/2" baking dish, then pour the syrup over the pecans. Let it cool for just a minute or two so the syrup can set, then sprinkle the chocolate chips onto the hot syrup. Let the chips melt for a minute or two, then spread the chocolate evenly over the toffee.

The toffee will need to cool for about 3 hours before it is cool enough to eat. The toffee won't cut easily as it is more likely to simply crack. Crack it into pieces and enjoy.

This does not need to be stored in the fridge.

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