Monday, February 5

English Toffee

This is another one from my great-grandmother. I make this several times in the winter, because it's great for parties, and it travels really well. And everyone eats it like it's ... well, candy!! One of the few recipes I have where no modifications have been made by me. Why mess with perfection??

English Toffee
by Evelyn Turk

1 c salted butter
1 c sugar
1/4 c water
1 1/4 c chocolate chips
1 1/2 c chopped pecans or walnuts

Spread pecans on the bottom of a greased 9x13 pan. Combine butter, sugar, and water in a saucepan. Cook, stirring, until mix reaches 300F on a candy thermometer. Pour immediately over pecans. Wait 2-3 miutes, then evenly spread chocolate chips over the hot mix. As chips melt, spread with the back of a spoon or small spatula. Allow to cool competely, and break or cut into small pieces. Store in an airtight container.

It is best to make this toffee (as with all candies) on days that aren't horribly humid. Sorry, Houston people!! :)

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