Sunday, November 30, 2008

Auntie Bucksnort’s English Toffee

We make this candy at Christmas. Box some up before you eat it. It makes a fine gift.

Grate one very large milk chocolate or bittersweet chocolate bar.
Finely chop almonds (or pecans, if you happen to live in a pecan orchard, as we do) to equal 2 cups.
Mix together chocolate and nuts, set aside.

Combine in deep saucepan: 1 cup sugar, 1 cup melted butter, 2 tsp. vanilla, 3 tbl. water.

Boil and stir over medium heat until mixture reaches 300 degrees (hard crack stage). This will be just a little after the mixture begins to change to a golden color.

Spread half the chocolate mixture on a large cookie sheet. Pour the boiling mixture onto the chocolate, spread it with a spatula, then top with the rest of the chocolate and nuts.

Let cool until hard. Break into pieces.

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