English Toffee

Posted by on October 17, 2006 in Blog | 0 comments

This is the best English Toffee I’ve ever tasted…shared by a good friend in Kansas City (Mimi Johnston) who made it for us every Christmas.

1 pound butter (must use real butter)
2 cups sugar
2 tablespoons white Karo syrup
1/4 cup boiling water
3-4 cups coarsely chopped English walnuts
1 cup ground pecans
3 cups semi-sweet chocolate chips

Place chopped walnuts evenly in a jelly roll pan (11×18 inches). In a heavy saucepan, melt the butter over low heat. Gradually stir in the sugar and continue stirring until dissolved. Add corn syrup and boiling water. Cook over low to medium heat, stirring constantly, until the candy thermometer reaches 290 degrees. Pour hot candy over the chopped walnuts in jelly roll pan. When candy is hard, but still warm, blot the candy with a paper towel to remove any excess oil. Melt half the chocolate chips in the microwave and pour over candy and spread evenly and sprinkle with half of the ground pecans. Cool. When chocolate is hard, turn the candy over and do the same on the other side. When chocolate is hard, break candy into chunks.

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