English butter toffee recipe
English Butter Toffee 1 cup (2 sticks) butter 1 cup sugar 1/4 cup water 1/2 teaspoon salt 1 teaspoon pure vanilla extract 4 ounces quality milk chocolate 4 ounces semi-sweet chocolate 1/2 cup minced pecans Butter at 10 x 15 jelly roll pan. Combine butter, sugar, water and salt in a heavy, 2 1/2 quart saucepan. Cook over high heat, stirring often, until a candy thermometer registers 275-280 degrees. Remove from the heat and stir in the vanilla. Immediately pour onto the jelly roll pan, spreading it into a 10 inch square. Cool completely. Melt both chocolates in a double boiler (I do it in the microwave, be VERY careful as it burns easily), stirring until smooth. Spread one half of the choloate over the top half of the toffee and sprinkle with half the nuts. Refrigerate until the chocoate is firm. Reheat the rest of the chocolate so it is flowing. Repeat spreading and sprinkling of the nuts on the other side. Refrigerate until firm. When the chocolate is set, break the toffee into pieces. Store in an airtight container in a cool place. NOTES: Takes about 30 minutes for the candy to come to 275-280. Be very careful with the mixture as it is extremely hot. It sets really fast so get it on the jelly pan ASAP. Make two batches cuz you will eat one. |
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| Thank you! I buy mine from a company in Colorado but have wondered about making it and changing the nuts to something other than almonds. Glad to see you cover both sides with chocolate, so many recipes do just the top. |
| I am going to try making it today. Thanks. I hope I don't mess it up.  |
| remember to test your candy thermometer each time before using. Here at high altitude we naturally have to adjust cooking temp (I used to live at 10,000 feet..talk about change!) but I find different thermometers register differently. 2 degrees does make a difference. |
| Mmmm... I seriously have gone up 5lbs in the last week. Was looking for more candy recipes since all I have been doing is cakes! |
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