Friday, January 8, 2010

English Toffee

1 cup butter
1 ¼ cups white sugar
2 Tbsp. water
¼ cup Pecans (or other desired nut)
1 cup chocolate chips
Directions: Butter a cookie sheet. In a heavy sauce pan, over medium heat, melt butter. Stir in sugar and water. Bring to boil then add nuts. Cook, stirring constantly until nuts are toasted and the sugar is golden and pulling away from the edges of pot. (about soft-crack stage, 270-290 F degrees) Pour mixture into prepared pan and sprinkle chocolate chips on top. Let cool completely then break into pieces. I put mine in the freezer to expedite the process.

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