English Toffee

This is another one of Alex's Christmas candy specialties, one that is usually a favorite amongst our friends and family.  What's unique about this toffee is that it's slightly under-done so it doesn't stick to your teeth!  My sister requested that Alex teach her how to make it while she was here over the holidays - she wanted to take some for the road!

English Toffee

Recipe from Janet Diestler

Ingredients:

• 1 cup sugar
• 1 cup butter
• 3 Tablespoons water
• 3-4 Hershey bars (definitely use Hershey brand)
• finely chopped pecans

Directions:

1. Line cookie sheet with foil, and lightly butter the foil (do not use a glass dish)
2. Cook sugar, butter, and water at full rolling boil until light caramel in color (if you think you've gone too far, it's probably just about right).  Stir continuously or it will burn. 
3.  Pour onto prepared cookie sheet.  
4. Position chocolate bars on top of toffee.  With a knife, spread the chocolate around as it begins to melt. 
5. Sprinkle with chopped pecans while chocolate is still soft. 
6. Allow to cool completely.  Break into pieces, and store in an air-tight container.