English Toffee

1. 1

   Melt butter, sugar, water, and syrup together in medium saucepan over medium - medium/high heat.

2. 2

   Using a candy thermometer, cook to hard crack stage (300 degrees), stirring frequently.

3. 3

   This will take a while and the mixture will darken as it gets hotter.

4. 4

   Meanwhile, line a large cookie sheet with foil.

5. 5

   (Use a cookie sheet with sides - I use the Pampered Chef large bar pan.)

6. 6

   Spread pecan pieces evenly over foil-lined pan.

7. 7

   When candy reaches the correct temp., remove from heat and pour over nuts.

8. 8

   Spread with a knife to even it out.

9. 9

   Break chocolate bars into pieces and arrange over top of candy.

10. 10

    Wait a few minutes for the chocolate to melt, then spread carefully and evenly with a knife.

11. 11

    Cool in refrigerator for about 2 hours.

12. 12

    When cool and chocolate is set, break into pieces.

13. 13

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.