English Toffee

This is good toffee. Not the 'stick to your teeth' kind. I made this for Christmas. Be sure and test the candy thermometer before using by bringing water to a boil. The candy thermometer should read 212 farenheit. Adjust your recipe temperature up or down based on the test. I got this recipe from Taste of Home.

• Ready In: 2 hrs 10 mins
• Serves: 14-16
• Yields: 2 Pounds

Ingredients

• 1  tablespoon butter, softened (no substitutes)
• 2  cups butter, softened (no substitutes)
• 2  cups sugar
• 1  tablespoon light corn syrup
• 1⁄4 teaspoon salt
• 1  cup  milk chocolate chips
• 1  cup  chopped pecans

Directions

1. Grease a 15-in X 10-in X 1-in baking pan with 1 Tablespoon butter and set aside.
2. In a heavy 3-qt saucepan melt the remaining butter.
3. Add sugar, corn syrup and salt.
4. Cook and stir over meduim heat until a candy thermometer reads 295 farenheit (hard-crack stage).
5. Quickly pour into prepared pan.
6. Let stand room temperature until cool, about 1 hour.
7. In microwave, melt chocolate chips.
8. Spread over toffee.
9. Sprinkle with pecans.
10. Let stand 1 hour.
11. Break into bite size pieces.
12. Store in an airtight container at room temperature.