English Toffee

You will need a 13” X 17-1/2” sheet pan with sides. A second set of hands helps. Please read through this entire recipe before starting.

Ingredients:

• 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, 60% or milk chocolate chips for top
• 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.)

Directions:

(Before you start recipe, have all your ingredients measured, chocolate open,pecans chopped, pizza cutter ready, spreader ready, cookie sheet buttered lightly 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. Takes me about 13-16 minutes. It will definitely vary.

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 using wax paper or parchment paper. Score immediately with pizza cutter into squares. Refrigerate just until chocolate is set. Break it into smaller pieces when set. ( 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.  I HAVE NEVER HAD A FAIL WITH FALFURRIAS BUTTER. OTHER BUTTERS SEEM TO SEPARATE AND YOU HAVE A LOT OF OIL LEFT OVER. I HAVE TRIED ALL THE STORE BRANDS AS WELL AS NAME BRANDS AVAILABLE IN MY AREA OF TEXAS. I THINK IT’S THE MOISTURE CONTENT IN THE BUTTER. COOK ON MEDIUM HIGH . DO NOT CHANGE THE TEMPERATURE.  NEVER STOP STIRRING.