If making this recipe for the first time I suggest making a single batch to develop an eye for the color the toffee must be for the texture to be right. When it appears to be the target color spoon some into ice cold water for a quick test.
Rebecca’s English Toffee
1/4c. Crushed pecans
1/4lb. Butter (must be real)
1/2c. Granulated sugar
1c. Chocolate chips
This recipe can be multiplied, I have made up to eight batches at once using a half sheet pan in place of the 8" square pan. For large batches use a deep pot rather than a skillet.
1. Spread the crushed pecans in the bottom of an 8" square pan.
2. In a skillet, combine the butter, sugar, & water. Stir over medium heat until the mixture becomes a dark caramel color then pour it over the pecans.
3. Sprinkle the chocolate chips over the hot toffee and let them melt. Then spread the melted chips with the back of a spoon or a spatula.
4. Refrigerate until set and break into chunks.
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