Tuesday, December 19, 2006

English Toffee

As per requests from the readers on my “regular” blog, I’m posting the recipes and photos from the Christmas cookies I made.
English Toffee
2 C. butter (no substitutes)
2 C. sugar
1 T. light corn syrup
1/4 tsp. salt
1 C. milk chocolate chips
1 C. chopped pecans
Grease a 15 x 10 x 1 inch baking pan; set aside.  In a heavy 3-qt. saucepan, melt the remaining butter.  Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295 (hard crack).  Quickly pour into prepared pan.  Let stand at room temperature until cool, about 1 hour.  In a microwave, melt chocolate chips; spread over toffee.  Sprinkle with pecans.  Let stand for 1 hour.  Break into bite-size pieces.  Store in airtight container at room temperature.

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