Thursday, December 4, 2008

English Toffee

3/4 c. pecans, chopped

1 c. butter
1 c. sugar
2 TBS water

1 tsp vanilla

8 oz good quality dark (bittersweet) chocolate

Preheat oven to 350. Place pecans on ungreased baking sheet & toast for 6-8 minutes or until fragrant.

Line a 9x9 square baking pan with heavy aluminum foil.

In a heavy saucepan, cook butter, sugar & water over medium heat until temperature reaches 305 (hard crack stage) stirring occasionally. Careful! Once temperature reaches 290, it will increase VERY quickly!

Immediately remove pan from heat and quickly stir in the vanilla. Pour into the foil shell. Tilt pan to distribute evenly. Toffee may not spread all the way into the corners. Do not attempt to smooth with spoon, it never works!

Cool at room temperature until hard, about 45 minutes.

Break chocolate into pieces & melt in microwave. Spread evenly over toffee base; sprinkle with toasted pecans, pressly lightly to set the nuts.

Allow to stand at room temperature for at least one hour, or until chocolate is firm.

Break into pieces; store at room temperature in tightly covered container.

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