English Butter Toffee

English Butter Toffee

Makes 1 lb, 6 oz  [625 grams] 

Source: BA 11/80

                                                                              

A crisp toffee, coated with chocolate and nuts for an irresistible combination.  Interestingly, I never found anything like it in England!

1

cup

sugar (caster)

7

ounces

200

grams

1

cup

unsalted butter

8

ounces

225

grams

cup

water

 

 

125

ml

tsp

salt

 

 

2.5

ml

1

tsp

vanilla    

 

 

5

ml

6

oz

milk chocolate

 

 

170

grams

6

oz

sweet cooking chocolate

 

 

170

grams

cup

finely chopped toasted pecans

2

ounces

55

grams

Butter a 9” x 13”  [23 cm x 33 cm] baking sheet.
Combine sugar, butter, water and salt in heavy saucepan.
Place over medium high heat and bring to boil, stirring until sugar is dissolved.
Continue boiling, shaking pan occasionally, until 300 F [149 C]. This should take about 20 minutes.
Remove from heat and stir in vanilla.
Pour onto baking sheet in a 10” [25 cm] square.  Let cool until hardened.

Melt 3 ounces of each chocolate together.
Spread with spatula on top side of the cooled toffee.
Immediately sprinkle with of the nuts and press in lightly.
Refrigerate 30 minutes.

Using spatula, carefully turn toffee over.
Repeat with remaining chocolate and nuts.
Refrigerate 30 minutes.
When firm enough to handle, break into pieces.
Store in airtight container in cool, dry place, or freeze.

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