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    English Toffee


    Source of Recipe


    Co-worker at Peabody


    List of Ingredients


    • 2 cups sugar
    • 3/4 lb butter
    • 1 cup water
    • 3/4 lb pecans
    • 1 1/2 to 1 3/4 lb chocolate


    Instructions


    1. Test your candy thermometer for accuracy
    2. Put chocolate in a double boiler to melt.
    3. Grind 1/4 lb of the pecans in food chopper or blender. Break 1/2 lb pecans coarsely
    4. Put sugar, water, and butter in a deep kettle, preferably not too wide. DO NOT STIR. Boil fairly rapidly until temp reaches 280 degrees (to adjusted temp on the thermometer). If starts to turn brown, LOWER HEAT.
    5. Immediately add the coarsely broken nuts and stir constantly until temp reaches 310 degrees. Remove from heat and immediately pour onto a cold har surface - marbl or a tray. Spread half the melted chocolate over the surface and sprinkle half the ground nuts - pat on. Turn whole slab of candy over and repeat process.
    6. Do not be disturbed if the cany seems too soft, or if it breaks apart. You can shape, and will be ok when it hardens. If it wants to stick to the tray, take a spatula and run under it to pry loose
    7. KEEP SMALL CHILDREN OUT OT THE WAY. THIS IS THE HOTTEST STUFF IMAGINABLE
 

 

 

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