English Toffee

Name: English Toffee
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 Pounds, 14-16 serving(s)
Ingredients: 1 tablespoon butter, softened (no substitutes); 2 cups butter, softened (no substitutes); 2 cups sugar; 1 tablespoon light corn syrup; 1/4 teaspoon salt; 1 cup milk chocolate chips; 1 cup chopped pecans

Submitted by tammy

"This is good toffee. Not the 'stick to your teeth' kind. I made this for Christmas. Be sure and test the candy thermometer before using by bringing water to a boil. The candy thermometer should read 212 farenheit. Adjust your recipe temperature up or down based on the test. I got this recipe from Taste of Home."

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Ready In:: 2hrs 10mins
Ingredients:: 7
Yields:: 2 Pounds
Serves:: 14-16

ingredients

1 tablespoon butter, softened (no substitutes)
2 cups butter, softened (no substitutes)
2 cups sugar
1 tablespoon light corn syrup
¹⁄₄ teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

directions

Grease a 15-in X 10-in X 1-in baking pan with 1 Tablespoon butter and set aside.
In a heavy 3-qt saucepan melt the remaining butter.
Add sugar, corn syrup and salt.
Cook and stir over meduim heat until a candy thermometer reads 295 farenheit (hard-crack stage).
Quickly pour into prepared pan.
Let stand room temperature until cool, about 1 hour.
In microwave, melt chocolate chips.
Spread over toffee.
Sprinkle with pecans.
Let stand 1 hour.
Break into bite size pieces.
Store in an airtight container at room temperature.