First attempt at English Toffee Recipe.
Second attempt at English Toffee Recipe.
1/2 lb. butter (high quality or Euro Butter)
1 cup sugar
2 tablespoons water
1/2 teaspoon vanilla (without a doubt, Penzy’s Double Strength Vanilla)
1/4 teaspoon salt
about 1 cup chopped pecans or walnuts
8 oz. melted chocolate
I double this recipe. I use a jelly roll pan.
You will need a good quality candy thermometer. One with a hard crack reading and a clip for the side of your sauce pan (310 degrees).
In a heavy aluminum skillet or sauce pan, melt butter, sugar and water on high to medium high heat stirring consistently (8-10 minutes).
About 305 degrees add the vanilla and salt, quickly. Stir til blended and pour mixture into jelly roll pan. Mixture will harden fast.
Molasses consistency. Let cool.
Melt chocolate (Sharffen Bergers or Ghiradelli, chips melt best) at 50% or so in microwave for about 50 seconds at a time.
Pour melted chocolate over cool toffee and spread evenly. Sprinkle chopped pecans over top.
Our LazySusan project continues with Tara Whitney’s mind-blowing Banana Bread.