Haleigh and I attempted to make homemade english toffee. It was actually pretty easy but I didn't know quite when to stop cooking it and pour. I really want to get a candy thermometer for it next time. The funnest part was putting it in cookie sheets, adding chocolate chips for two minutes, then spreading it. The kids liked to break it into pieces. Fun to make and yummy!
Ingredients
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup finely chopped pecans to top it
Directions
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. (We just used pam)
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
