English Toffee
1 cup unsalted butter
1-1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans -- ground
Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.
Note: Kindly donated by San Francisco pastry chef Greg Léon. Yield depends on how large you break the pieces.
Reviews of English Toffee:
6-15 of 37 reviews << Previous - Next >>
A cookie baker in Texas Dec 5, 2006
Would make this again.
This was the best toffee I have ever made. Perfect!
Bill McClure in Victoria ,Illinois Dec 5, 2006
Would make this again.
This is a wonderful toffee , all my family and friends love it.
Sammie Nov 23, 2006
Would make this again.
YUMMY!
Spammie in Canada Nov 22, 2006
Would make this again.
This is Delicious
A cookie baker Nov 1, 2006
Would make this again.
I ate it and it was nice.
Queen of the granny smith apple festival in australia Oct 22, 2006
Would not make this again.
yum,delicious but not as good as butterscotch crunch
A cookie baker in cherry hill,NJ Sep 4, 2006
Would not make this again.
it was one of the most delicous toffe i have tasted. to prepare it only took a tiny chunck out of my schedule
A cookie baker in Com Nov 14, 2005
Would make this again.
It was really good and all my Kid's liked it. It was so easy to make, my 8 year old daughters made it as well with supervision when she used the pan I give it 5 out of 5
Tracey walker in Australia Jun 26, 2005
Would make this again.
The recipe worked well and my kids loved it
A cookie baker in Las Angeles May 21, 2005
Would make this again.
Terrific and easy recipe.My son loved it... it was so simple.
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