Classic English Toffee

By HeatherS

Classic English toffee is really easy to make, and melts in your mouth. Maybe double the batch? It will be gone quickly!

Ingredients

• 1 cup unsalted butter
• 1 cup sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 bar (3 ounces) premium semisweet chocolate, broken into small pieces
• 1 bar (3 ounces) premium bittersweet chocolate, broken into small pieces
• 1/2 cup chopped toasted pecans

Details

Servings 1
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Line 9-inch square pan with heavy-duty foil, leaving 1-inch overhang on sides.

Combine butter, sugar, water and salt in heavy 2- or 2-1/2-quart saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. (Watch closely after temperature reaches 290°F, because temperature will rise quickly and mixture will burn above 310°F.) Remove from heat; stir in vanilla. Immediately pour into prepared pan, spreading to edges. Cool completely.

Microwave chocolates in small microwave-safe bowl on MEDIUM (50% power) 5 to 6 minutes or until melted, stirring every 2 minutes.

Remove toffee from pan to flat surface. Lay foil flat; spread chocolate evenly over toffee. Sprinkle chocolate with pecans, pressing lightly with fingertips so pecans adhere to chocolate. Refrigerate about 35 minutes or until chocolate is set. Bring to room temperature before breaking toffee.

Carefully break toffee into pieces without dislodging pecans. Store in airtight container at room temperature between sheets of waxed paper.