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English Toffee

Diane Alsbrooks
Ingredients Instructions

Ingredients
  

  • 1 cup sugar
  • 3/4 cup butter or margarine
  • 1/4 teaspoon salt
  • 1/3 cup water
  • ——————–
  • Topping
  • Melted milk chocolate or chocolate chips
  • 3/4 cup pecans chopped fine

Instructions
 

  1. Melt butter, add sugar, salt and water. Cook to light crack stage (285 degrees on candy thermometer) stirring constantly. Pour into oiled pan or cookie sheet and spread thin. Let set until you can spread with topping. Spread half of chocolate on top of candy, sprinkle with 1/2 the nuts. Let it cool, then turn upside down on waxed paper. Spread this side with the rest of the chocolate and nuts. When completely cool, break into pieces. This is hard and sticky at first. If let set a few days, gets softer and better.
  2. Submitted by Michelle's mother-in-law, Johnna Boerner.