English Toffee

 

Ingredients

1 tablespoon plus 2 cups butter (no substitutes), softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Directions

1.  Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside.

2. In a heavy 3-qt. saucepan, melt the remaining butter.

3. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage).

4. Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.

5. In a microwave, melt chocolate chips; spread over toffee.

6. Sprinkle with pecans.

7. Let stand for 1 hour Break into bite-size pieces.

8. Store in an airtight container at room temperature. Yield: about 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.