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(1)

English Toffee

Ingredients
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 Tbsp. water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 bar (3 ounces) premium semisweet chocolate
  • 1 bar (3 ounces) premium bittersweet chocolate
  • 1/2 cup chopped, toasted pecans
Instructions

Line a 9" square pan with heavy duty foil, pressing foil into corners to cover completely and leaving a 1" overhang on sides. Combine butter, sugar, water and salt in heavy 2 or 2 1/2 quart saucepan. Bring to a boil over med. heat, stirring frequently. Wash down sugar crystals, if necessary. ( to wash down sugar crystals, dip pastry brush in hot water. Gently brush crystals down into sugar mixture or let them collect on brush bristles. Dip brush frequently into hot water to clean off bristles). Attach candy thermometer to side of pan making sure it doesn't touch the bottom of the pan and it is submerged into the sugar mixture. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305:-310:) on the candy thermometer, stirring frequently. (Watch closely after temperature reaches 290: because temperature will rise quickly and mixture will burn above 310:) Remove from heat; stir in vanilla. Immediately pour into prepared pan, spreading to edges with a narrow metal spatula. Cool completely. Break both chocolates into pieces; place in small micro-wave safe bowl. Microwave at medium power (50%) 5-6 minutes 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. To break toffee into pieces without dislodging pecans, place on cutting board. Press with tip of small chef's knife about 1" from edges of toffee and break into chunks. Break any large chunks in half by pressing tip of knife in center and down firmly on knife. Store in airtight container at room temperature between sheets of waxed paper. Makes about 1 1/4 pounds Jan

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