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    Buttery English Toffee


    Source of Recipe


    RC

    List of Ingredients




    1 pound butter
    2 cups sugar
    1/3 cup water
    1 teaspoon vanilla
    1 cup chopped pecans
    1 package (12 ounces) mini chocolate pieces
    1/4 cup ground pecans

    Recipe



    Number of Servings: 48


    In 4 quart saucepan, heat butter, sugar, water and vanilla to boiling over medium heat, stirring constantly. Cook, stirring constantly, until temperature reaches 260�F on a candy thermometer. Add chopped nuts; continue cooking to 290�F, stirring constantly. Pour onto buttered 15x10x1-inch jelly roll pan. Cool 2 minutes; sprinkle with chocolate pieces. Cover pan with cookie sheet to soften chocolate; spread over candy. Sprinkle with ground nuts. Cool completely; break into pieces with knife.

 

 

 

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