Friday, May 8, 2009

The Secret to English Toffee

Here's a great "no-candy thermometer needed" recipe for awesome toffee! Toffe does take some practice but hopefully this will be a foolproof recipe!
English Toffee
14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
Generously butter a cookie sheet.

Put a siclicone liner on cookie sheet or grease pan. spread chopped pecans evenly on sheet. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Take your jar of peanut butter out of the cupboard and turn it upside down. Stir the toffee every so often and when it gets to the same color as the peanut butter it's done cooking. Remove from heat add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

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