Classic Englis Toffee

By lisapearce

Ingredients

• 2 cups butter
• 2 cups sugar
• 4 TBS water
• 2 tsp vanilla
• 1/2 cup semisweet morsels
• 1/2 cup bittersweet morsels
• 1/2 cup finely chopped pecans
• desired. Gently pat nuts into chocolate. Let cool completely. Break apart. Store in air tight container.

Preparation

Step 1

Spray 9x13 cookie sheet with edges with Pam. May start in micro wave to reduce cooking time. In 8 cup glass measuring cup mix first 3 ingredients. Melt in short intervals. Once mixture comes to a boil, watch carefully so it does not cook over. Remove from microwave, place in non stick 4 qt. pot. Place candy thermometer on side of pot. Cook (stiring frequently) until mixture reaches hard crack stage (305-310). Remove from head, add vanilla.

Immediately pour into prepared pan. Spreading to the edges. Spread both types of morsels over toffee. Once they turn shinny, spread evenly with back of spoon. Spread pecans over melted chocolate if