English Butter Toffee

1. 1

   Butter a 10 x 15-inch baking sheet.

2. 2

   Combine sugar, butter, water and salt in heavy saucepan.

3. 3

   Place over medium-high heat and bring to boil, stirring until sugar is dissolved.

4. 4

   Combine boiling, shaking pan occasionally, until temperature reaches 305u00b0. Remove from heat.

5. 5

   Stir in vanilla.

6. 6

   Pour onto baking sheet and let run into 10 x 10-inch square pan.

7. 7

   Cool until hardened.

8. 8

   Melt 3 ounces of each chocolate together.

9. 9

   Spread onto top of toffee and press in half the nuts.

10. 10

    Refrigerate 30 minutes.

11. 11

    Using spatula, carefully turn toffee over.

12. 12

    Repeat coating with remaining chocolate and nuts.

13. 13

    When firm, break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.