Saturday, September 22, 2012

English Toffee Recipe by Joy R. from Blum, TX

English Toffee
by Joy R. from Blum, TX

This is one of my favorite recipes. I use it allot during Christmas for gifts

as well as gatherings. It's always a hit!!


1 teaspoonvanilla extract

1/2 cup,finely chopped pecans

2 tablespooncold water

1 cup sugar

14tablespoon (1 stick plus 6 tablespoons) butter

Dash salt

6 ouncesmilk chocolate chips


Thoroughly buttera cookie sheet.

Mix butter,sugar, and water in a pan over medium-high heat. Bring to a bubbling

boil,stirring constantly, about 10 minutes. Then cook to a very brittle stage

(300 degrees to310 degrees F on a candy thermometer) stirring occasionally. Or,

make a coldwater test: candy will separate into hard, brittle threads when

dropped in coldwater. Remove from heat and add nuts to mixture. Add vanilla and

salt. Pouronto prepared cookie sheet and spread to about 1/4-inch thickness.

While the toffee cools, melt the milkchocolate chips in a double boiler on top

of the stove. Stir the chocolate and heat untilmelted. Pour the chocolate over


Coolcompletely and break into pieces. Store it in an airtight container.

Note: I use a pan with rectangular molds. I allow them to cool a little, and

then carefully dump them on a cookiesheet where I cover them in the chocolate.

You can wrapthem individually in plastic wrap and they make great gifts too!

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