EASY ENGLISH TOFFEE
1 c. pecans, chopped
3/4 c. brown sugar, packed
1/2 c. butter
1/2 c. chocolate chips
Sprinkle nuts on bottom of a buttered 9 inch square pan. Combine sugar and butter in saucepan. Bring to a boil, stirring constantly for 7 minutes (be sure to stir constantly). Remove from heat and spread over nuts. Sprinkle chocolate chips on top and cover pan so heat will melt chips. Spread chips once they are melted. Refrigerate to harden. Break into pieces when hard.
ENGLISH TOFFEE BARS
15 graham crackers (2 1/2" x 2 1/2")
1 c. firmly packed brown sugar
1 c. butter (do not substitute)
1 (6 oz.) pkg. chocolate chips (I use Nestle's milk chocolate)
1/4 c. chopped nuts (do not omit)
In a foil-lined 13"x9" cake pan (grease the foil with butter), arrange the graham crackers. Entire bottom of pan must be covered with graham crackers, you might have to break to make an even fit.
In medium saucepan, combine the brown sugar and butter and bring to a boil. Remove from heat, pour over graham crackers. Bake in 400 degree oven for 5 minutes. Remove and immediately sprinkle with chocolate chips and as soon as the chips are soft, spread over the top of the cracker crust. Sprinkle with nuts. Chill at least 30 minutes or until chocolate is set. Break into pieces of all shapes and sizes (like English toffee candy). Store in refrigerator. These freeze nicely. Yield: at least 24 bits and pieces.
1 1/2 c. sugar
1/2 lb. butter
1 tbsp. white Karo
3 tbsp. water
Cook to crack, 300 degrees. 1 c. blanched toasted almonds (fine) 3/4 lg. Hershey bar, 1 side 3/4 lg. Hershey bar, other side
When candy reaches crack stage remove from heat and stir in coarse nuts. Pour into aluminum foil lined pan (approximately 9 x 14 inch). When cool enough to remove melt one of Hershey bars; spread on one side, sprinkle 1/2 fine nuts. Refrigerate until chocolate sets. Then repeat on other side. Cut with sharp knife or gently tap with mallet.
OLD ENGLISH TOFFEE
1/2 c. butter
2 c. sugar
1/2 lb. dipping chocolate
1/2 lb. blanched almonds, split
1/4 lb. salted almonds, chopped
Melt butter in skillet, add sugar and stir until melted and rich brown in color. Add the split almonds and continue to cook until almonds are cooked through. Pour mixture into buttered pan. Cool and when almost hard loosen the edges and turn over so that the flat surface is on top. Cool. Melt chocolate over warm water and coat the top surface with the chocolate. Sprinkle with chopped salted nuts
· 1 decade ago