English Toffee
6 ounces pecans, chopped
1 10-ounce Cadbury milk chocolate bar
2 cups butter
2 cups white sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla
1 10-ounce Cadbury milk chocolate bar
2 cups butter
2 cups white sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla
Butter a 10" x 15" jelly roll pan or cookie sheet and sprinkle with half of the pecans.
Melt butter in heavy large saucepan.
Add sugar, corn syrup, and water.
Stir until blended.
Cook slowly until 290° on a candy thermometer, stirring frequently (about 20 minutes).
Add vanilla (this is easy to forget).
Pour on top of nuts, even out and let cool.
While the toffee is cooling use a fork to make indentations in the toffee to help the chocolate layer adhere.
Melt milk chocolate over water.
When toffee is hard (after about an hour) spread with chocolate.
Sprinkle with the remaining pecans.
Melt butter in heavy large saucepan.
Add sugar, corn syrup, and water.
Stir until blended.
Cook slowly until 290° on a candy thermometer, stirring frequently (about 20 minutes).
Add vanilla (this is easy to forget).
Pour on top of nuts, even out and let cool.
While the toffee is cooling use a fork to make indentations in the toffee to help the chocolate layer adhere.
Melt milk chocolate over water.
When toffee is hard (after about an hour) spread with chocolate.
Sprinkle with the remaining pecans.
"Every Christmas I make this family recipe which came from Kathy's mother (Dorothy Dickey McCullough). It has become a popular Christmas gift for friends."