English Toffee
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
24-36 pieces
- Serves:
- 24-36
ingredients
directions
- Melt butter, sugar, water, and syrup together in medium saucepan over medium - medium/high heat. Using a candy thermometer, cook to hard crack stage (300 degrees), stirring frequently. This will take a while and the mixture will darken as it gets hotter.
- Meanwhile, line a large cookie sheet with foil. (Use a cookie sheet with sides - I use the Pampered Chef large bar pan.) Spread pecan pieces evenly over foil-lined pan.
- When candy reaches the correct temp., remove from heat and pour over nuts. Spread with a knife to even it out. Break chocolate bars into pieces and arrange over top of candy. Wait a few minutes for the chocolate to melt, then spread carefully and evenly with a knife. Cool in refrigerator for about 2 hours. When cool and chocolate is set, break into pieces. Store in an airtight container.
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