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English Toffee
INGREDIENTS
- 2 sticks butter
- 1 cup sugar
- 1 T water
- 2 cups chopped pecans
- 6 oz chocolate chips
DIRECTIONS
- Melt butter and sugar over medium heat.
- Add water.
- Cook to hard crack stage of 280-300 degrees with a candy thermometer. Stir once in a while.
- In the meantime, line a 9x9 pan with foil and spread nuts evenly.
- When sugar mixture is done, pour over nuts.
- Wait 1 minute and sprinkle chips over top.
- Wait 1 minute for chocolate to melt and spread evenly with a knife or back of a spoon.
- When cool (8-10 hours), break into pieces and refrigerate or store in an airtight container.
Note: I don't have a 9x9 pan and usually want a lot anyway, so I make a triple batch and use a 9x12 pan and two 8x8 pans.