English Toffee

By tulawdog

Ingredients

• 4 sticks (2 cups) unsalted butter
• 2 cups white sugar
• 1/4 tsp salt
• 2 cups semisweet chocolate chips
• 1/2 cup pecans, finely chopped

Preparation

Step 1

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.

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. Yield: 32 ounces (32 one-ounce servings – about 2 pieces per ounce).

Nutrition Information (per serving): 227 calories; 16.3 g. fat; 0 mg. cholesterol; 18 mg. sodium; 21.3 g. carbohydrate; 0.15 g. fiber; 0.15 g. protein

Result: Crisp, sweet, salty toffee! This recipe is a keeper! Now that I know what works for me and my cookware, this will be a holiday recipe staple in my house! People can get partial to their toffee recipe, and this rendition was just what I was looking for. Toffee makes a great gift and keeps well for weeks in an air-tight container. It can also be frozen for later. Enjoy!