Thursday, February 9, 2012

English Toffee

In a heavy 2 quart sauce pan over medium-high heat, mix:

1 cup sugar
1 cup butter
1/4 cup water

Stir constantly and cook till mixture reaches 300 degrees on a candy thermometer.

Immediately pour toffee onto parchment on a heat resistant surface. (I line a cookie sheet with parchment and set it on a wire cooling rack.)

Spread toffee to about 1/4 thickness. Work FAST! The toffee cools quickly and becomes unspreadable pretty quick.

Let toffee cool 1-2 minutes then sprinkle with:

1/2cup -1 cup of chocolate chips.

The heat of the toffee will melt the chocolate chips in a a few minutes. Once chocolate it melted, spread it evenly across the top of the toffee.

Sprinkle with chopped pecans if desired.

Let cool completely (until chocolate is hardened) -stick it in the fridge to speed things up if you want.

Break into bite size pieces.

Try not to eat he entire batch immediately. ;-)