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English Toffee

Makes approximately 1-1/2 pounds


Ingredients:

1-1/2 Cups plus 2 Tablespoons Unsalted Butter, softened

2 Cups Granulated Sugar

1/8 Teaspoon Salt

6 ozs. Semi-sweet chocolate, chopped

1 Cup Pecans, chopped and toasted




Directions:

  • Prepare an approximately 12” x 17” baking pan by placing parchment paper in the bottom. Then pour 2 tablespoons of melted butter on top of the parchment and spread to cover the complete pan. Set aside.

In a 4-quart saucepan, melt 1-1/2 cups softened butter on low heat, stirring constantly.

  • In a medium bowl combine granulated sugar, water and salt. Then stir into the melted butter.

  • With heat on medium-high, cook the mixture until it reaches 

290 degrees on a candy thermometer. If necessary, brush the sides of the saucepan with water to keep granules off the side of the saucepan.

  • Immediately pour hot toffee mixture into the prepared baking pan and spread evenly to the sides.

  • Melt the chocolate in microwave or double-boiler and immediately pour over the semi-cool toffee mixture. Spread chocolate evenly to the sides with a spatula.

  • While the chocolate layer is warm, sprinkle pecans evenly over the top.

  • Let the toffee set completely. Then break it into pieces with the sharp point of a knife.


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English Toffee
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