Ibbys Metaphysical English Toffee Food

ENGLISH TOFFEE

English Toffee image

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

Ingredients

1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans

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

Ibby's Metaphysical English Toffee image

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

Ingredients

16 ounces box Club crackers
1 cup butter
1 cup brown sugar, tightly packed
2 cups milk chocolate chips (12 oz bag)
2 cups chopped pecans (salted or unsalted)

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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