Double Nut English Toffee Recipe Recipe

How to make it

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• 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.............