English Toffee

By Norma-2

Ingredients

• 2 sticks butter (NO substitutes), softened
• 1 cup sugar
• 1 T light corn syrup
• 3 TB water
• 1 cup chopped pecans
• 1/4 tsp. salt
• 1 pkg. chocolate chips

Preparation

Step 1

To make sure your candy thermometer is accurate, boil water in a pan, when it reaches 212 the water should be boiling.

Line a 9x13 pan with foil, extending foil over ends of pan. Butter sides of a 2 qt. pan and melt the butter. Add sugar, water, salt, and corn syrup; cook and stir over medium heat until a candy thermometer reads 212, then stop stirring until it reaches 236. Stir and watch carefully to prevent scorching until it reaches 300 degrees (hard-crack stage), remove from the heat. Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into squares.

Option one: Melt chocolate chips in the microwave and pour over candy, spreading it evenly over top. Sprinkle nuts on top and refrigerate until candy is firm. Using foil to left candy out of pan, peel off foil, then break into pieces. Store at room temperature.

Option two: Let stand at room temperature until cool. Separate into squares, using a sharp knife if necessary. In a microwave or heavy sauce pan, melt almond bark. Dip squares, one at a time, in chocolate and place on waxed paper until set.