ENGLISH TOFFEE

You will need a 13” X 17-1/2” sheet pan with sides.

• 5 sticks SALTED butter(must use salted butter)Please see Note at bottom of recipe
• 2-1/2 cups sugar
• 3 (2 ¼ -ounce) packages sliced almonds (total of 6-3/4 ounces)or 6-3/4ounces pecans
• 2 cups chopped pecans(for top)
• 12 ounces of Ghirardelli semi-sweet or milk chocolate chips
• 1 jar of peanut butter (This does not go into the candy!  You use the jar
• of peanut butter to determine when your candy mixture reaches the correct color.)

(Before you start recipe, have all your ingredients measured, chocolate open,pecans chopped, pizza cutter ready, spreader ready cookie sheet ready and jar of peanut butter out to check for color!!!)

Place butter into a tall pot with the sugar and sliced almonds or pecans. Bring to a boil over medium-high heat. While constantly stirring, bring mixture to a peanut butter color.

Pour mixture onto a 13” X  17-1/2” cookie sheet with sides and quickly spread the mixture. Working quickly, place chocolate on top of mixture and when soft, start spreading chocolate over mixture. Add chopped pecans and press into chocolate somewhat. Score immediately with pizza cutter into squares. Refrigerate just until the chocolate is set. Break it into smaller pieces when set. (You do NOT store it in the refrigerator after the candy sets and is broken into pieces.)

NOTE:

USE BEST GRADE OF BUTTER.  FALFURRIAS BUTTER SEEMS TO WORK THE BEST.  OTHER BUTTERS SEEM TO SEPARATE AND YOU HAVE A LOT OF OIL LEFT OVER. I THINK IT’S THE MOISTURE CONTENT IN THE BUTTER. COOK ON MEDIUM HIGH . DO NOT CHANGE THE TEMPERATURE.  NEVER STOP STIRRING.