Ibbys Metaphysical English Toffee Food
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
Steps:
- In heavy saucepan, combine butter, sugar, water, and salt.
- Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
- Immediately pour into ungreased 13"x9" pan.
- Cool until hard.
- Melt chocolate over hot, but not boiling water.
- Spread over toffee; sprinkle with nuts, pressing them into chocolate.
- Let stand 2-3 hours or chill 30 minutes.
- Break into bite-size pieces.
IBBY'S METAPHYSICAL ENGLISH TOFFEE
Make and share this Ibby's Metaphysical English Toffee recipe from Food.com.
Provided by Amanda Jean
Categories Candy
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees, using the middle rack.
- Line a 10-inch by 15-inch jelly roll pan with foil. (You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
- Line the pan completely with crackers, salt side up. Cover the whole bottom. Set aside.
- Combine the butter and brown sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Boil for exactly 5 minutes, stirring constantly. If it sputters, reduce the heat. If it stops boiling, reduce the heat. NEVER STOP STIRRING.
- Pour the mixture over the crackers as evenly as possible.
- Slide the pan into the oven. Bake at 350 degrees for 10 minutes.
- Remove pan and sprinkle with chocolate chips. After a minute or two of melting, spread the chips with a spatula.
- Sprinkle chopped pecans over the top and refrigerate.
- When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.
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