Saturday, October 16, 2010

English Toffee

I tried this recipe many years ago in my tiny apartment, before husband, before kids. It looked so easy, but I failed miserably. Hard crack stage quickly became giant ball of glue stuck to my cheap-o pan. But today—with my trusty candy thermometer—success!

Mom makes this at Christmas every year and the holiday tin she puts it in quickly becomes empty. Last year, she decided to make it as her contribution to our family "gift game," the one where you draw a number and then either choose a gift or steal from someone else. Well, the game was not taking place until Christmas night, so for all the days leading up to the game, everyone was becoming very disgruntled that she had not made the toffee...we scoured the house and accused her of falling down on the job. How could we have Christmas without the toffee?!? I think in the end she gave it up and told us we had to wait to see who could get it in the game. I can't remember who actually won it legitimately because as soon as it was out in the open, it was gone. Mom, next time, you make a batch and I'll make a batch and everyone will be happy.

English Toffee
1 cup sugar
1 cup butter
3 Tbsp water
1 tsp vanilla
1 cup chocolate chips
1 cup chopped pecans

Combine first 4 ingredients in medium saucepan. Cook over low to medium heat, stirring constantly, to a hard crack stage (300). Remove from heat and pour onto greased cookie sheet (9x13). Cool 1 minute. While hot, cover with chocolate chips and spread as they melt. Sprinkle nuts on top. Do not refrigerate; it may cause the chocolate to separate from the toffee. Just sit on your counter until it's hard enough to break into pieces.

1 comment:

  1. Looks yummy, Shirley. I used to make English Toffee, caramels, and fudge at Christmas time but stopped doing it because it was so fattening. You have inspired me to try again! Thanks.


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