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January 8, 2010 / Sarah

National English Toffee Day


 

English Toffee
Adapted from Food Network

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1 tablespoon corn syrup
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

  1. Generously butter a cookie sheet.
  2. Completely melt the butter in a saucepan over low heat.  Once butter is melted, add the sugar and increase the heat to medium.  Stir constantly until the mixture comes to a boil.
  3. Once the butter and sugar mixture comes to a boil, add the water and corn syrup.
  4. Continue stirring the mixture constantly for 10 minutes.  The mixture will begin to thicken and change to a light, peanut butter color.  If you have a candy thermometer, the mixture should reach about 300 degrees.
  5. Remove from heat and carefully add the vanilla, pecans and salt.
  6. Poor the mixture onto the greased cookie sheet and spread to a 1/4-inch thickness and allow to cool slightly.
  7. Melt the chocolate chips in the microwave while the toffee cools.
  8. Spread the melted chocolate over the toffee using a spatula.
  9. Allow the toffee and chocolate to cool and harden completely and then break into pieces.  Store in an airtight container.

 

This was my first attempt at candy making and I did not have a candy thermometer, but I went ahead with it anyway.  Also, I used salted butter so I omitted the dash of salt at the end.  I think the texture and flavor both turned out great!  The nuts used in the recipe could be varied and I also think sprinkling some nuts on top before the chocolate hardens would be a nice touch.  For my first try, I think it turned out pretty great and this was very simple to make.

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