National English Toffee Day
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
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
- Generously butter a cookie sheet.
- 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.
- Once the butter and sugar mixture comes to a boil, add the water and corn syrup.
- 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.
- Remove from heat and carefully add the vanilla, pecans and salt.
- Poor the mixture onto the greased cookie sheet and spread to a 1/4-inch thickness and allow to cool slightly.
- Melt the chocolate chips in the microwave while the toffee cools.
- Spread the melted chocolate over the toffee using a spatula.
- 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.