I made English Toffee for 15 years, every year at Christmas, and then tasted Jan Whitts two years ago at a party with the Domino Dames and have never looked back. Mine you could break your dentures on, hers melts in your mouth it is so good. Her tip is not to make it while it’s raining.
3 sticks butter
2 C sugar
1 C water
Hershey’s chocolate bars
Melt butter in a heavy pan. Add the sugar and water and stir bringing the temperature up to 280 degrees. You have to use a candy thermometer. Then add 5 oz of crushed pecans and take up to 300 or 310 degrees.
Pour mixture on a granite slab sprayed with canola oil. Spread immediately with a spatula, or marble rolling pin, and top with chocolate Hershey’s bars. When the start to melt, spread with a spatula and coat the top with more pecans. Once it has set up, break into pieces and store in an airtight container in the freezer.
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