English Toffee

1. 1

   Combine butter and water in a 4 qt. dutch oven; Cook over medium heat until butter melts.

2. 2

   Add sugar and salt, mixing well. Bring to a boil stirring constantly.

3. 3

   Boil gently until mixture begins to lighten in color.

4. 4

   Add 1 c. pecans.

5. 5

   Continue cooking stirring constantly until candy thermometer reaches 298 degrees. Pour mixture into foil lined jelly roll pan, spreading to the edges.

6. 6

   Cool slightly, mark into squares using the sharp edge of a knife.

7. 7

   Cool thoroughly.

8. 8

   Melt chocolate.

9. 9

   Spread over toffee, sprinkle with remaining nuts.

10. 10

    Let cool and break into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.