Recipe

Double Nut English Toffee Recipe Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 10 months, 3 weeks ago This recipe was posted by minitindel. This was my first try at toffee and it was delicious!!!!!! I got a lot of raves today from friends. I have added the things that I found when making the recipe. Really good stuff. Please give kudos to Miniti... More Prep:40m Servings:30	Thegoldmine
	strickly yummy stuff

Buttered Pan

2 lbs butter

Melting

Chips ahoy

close up chips

Pecan chips

2nd Chocolate layer

Close up of chips

Final coating

Cooled

Closer

Broken chunks

Side view of almonds

Perfection-Final

Add Photos

Does this look good? Yeah! / Nope

Fans

magali777

dragonwing

fizzle3nat

momo_55gra

clbacon

choclytcan

lacrenshaw

paulasue1

chef_irish

theiris

m2googee

Ingredients

• 2 - cups butter softened and divided

• 2 cups sugar

• 1- package (12 ounces) semi-sweet chocolate chips...... (I needed another 12 ounces)

• 2- cups pecans or you can use walnuts.... divided ........... (I liked the pecans), I had about 1/4 cup left over.

• Wooden spoon (I prefer bamboo spoons)

Here is Tinks link if you want to comment on this recipe she posted.

http://www.grouprecipes.com/81897/double-nut-english-toffee.html

Directions

Butter a 15 inch x 10 inch x 1 inch pan with 1 1/2 teaspoons butter set aside (I took it I was to spread out the butter using my fingers per the picture, or maybe just getting the thinnest layer and only using 1/2 teaspoon….. Once made, the bottom seemed greasy; I would like to try just spraying canola oil on the bottom, a very light coat and spreading it out very thin. There is so much butter in the recipe I wonder if it would really stick inside the pan?

In a heavy saucepan, combine sugar and remaining butter

Cook and stir over medium heat until a candy thermometer reads 290 degrees (soft crack stage). I used my 2 quart copper bottom and after 30 minutes on medium and medium high my candy thermometer would not go past 225. At 30 minutes it had been bubbling and started to change consistency, it began balling up on the wooden spoon. I decided that was it, and poured it on the buttered sheet. It spread out very nice.

Sprinkle with 1 cup (I think another 6-8 ounces) of the chocolate chips, let stand until the chips become glossy........spread evenly over the top. I think it would have been better to nuke the chips and soften them a little; about 30-45 seconds so they would melt better on the mixture and spread out easier and more even. If you look closely there are areas where the chips didn’t fill the whole mix. They did get glossy per the original recipe. add nuts

I placed the whole tray in the refrigerator for 1 hour to set up.

Remove from refrigerator.

It does make over 3 lbs and is quite thick. It has incredible flavor, but then how could 2 lbs of real butter and 2 cups of sugar not taste good. This was totally low cal and non fatting good stuff.

Break into 2 inch pieces or whatever and store in an airtight container

Yields 3 1/2 pounds candy.............

Recent Gawkers

captnjac

m2googee

cooky

shandy

fizzle3n

jshim748

michelle

lumpy1

lovethed

theiris

ashleyth

pointsev

Not quite what you're looking for? See more Candy / Toffee

Or see more just like this

Comments

paulasue1 10 months, 3 weeks ago said:
Hi JJ,
This looks so good. I love the pics. English Toffee is my favorite candy. Ohhh, but all those calories!!!! You and Tink both deserve high 5's for this recipe. Thanks, I going to print it up for next Christmas.
Paula

lacrenshaw 10 months, 3 weeks ago said:
Very nice, jj.. You have more than earned my five and I'll stop by tink's page to send her kudos too. Looks like a hefty Heath bar!
Lorraine

minitindel 10 months, 3 weeks ago said:
Awwwwwwwwwww jj thank you very much.what a wonderful job you did on the pictures.........so glad you loved it ........i told you it was great tasting and so addictive too........ you are so nice .... i appreciate it and thank you so much for the kudos that was sooooooo nice of you ...flagged as beautiful pictures bravo!!!!!!..........tink

20 rating the pictures are fantastic .........

choclytcandy 10 months, 3 weeks ago said:
This looks delicious. thanks for posting--i'm a big fan of technique and detailed instruction--thanks for providing that.

chef_irish 10 months, 3 weeks ago said:
So, What Time Is The Tasting of the Toffee, Lol
I'll Be Sure to Be There! I Love Toffee, Great Recipe! High 5

momo_55grandma 10 months, 3 weeks ago said:
Hey JJj you and Tink gotta a beautiful tasty recipes so High55555555555555555555555555555555555555555555555555 to both of you thanks

thegoldminer 10 months, 3 weeks ago said:
I am waiting for someone to tell about the temperature thing, and I was constantly stirring. Was it the pot? Help. JJ

mark555 10 months, 3 weeks ago said:
Miner,
Fantastic recipe, I do something similar (yours sounds better) and people ask if the secret ingredient if Crack Cocaine because they can't stop eating it. I said almost the exact same thing to Tink as both recipes are wonderful!
Great posting.
Mark

magali777 10 months, 3 weeks ago said:
Great recipe, thanks for sharing and all the details that worked for you!

jett2whit 10 months, 3 weeks ago said:
Yummy! Yep, I'm a nut for this stuff.

theiris 10 months, 3 weeks ago said:
5 umm... send me some! Mare kidding, great share

lovethedepp 10 months, 3 weeks ago said:
Low cal and non-fattening-the down side is it ONLY makes 3 1/2 pounds-I may have to double the recipe! LOL! Thanks...

michellem 10 months, 2 weeks ago said:
Oh my how did I miss this one..I think I could and would eat the entire pan. Maybe I shouldn't make it. Thanks for mentioning it in your comment. Im glad your eating and enjoying this delightful looking treat!

Add a Comment