English Toffee

1. 1

   Grease a 15 x 10 inch baking pan with 1 tablespoon butter; set aside.

2. 2

   In a heavy 3 quart saucepan, melt the remaining butter. Add sugar, corn syrup, and salt; cook and sir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan.

3. 3

   Let stand at room temperature until cool, about 1 hour.

4. 4

   In a microwave, melt chocolate chips; spread over toffee.

5. 5

   Sprinkle with pecans.

6. 6

   Let stand for 1 hour. Break into bite-size pieces.

7. 7

   Store in an airtight container at room temperature.

8. 8

   about 2 pounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.