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grandma yvonne’s english toffee
Grandma Yvonne’s English Toffee
December, 2011, Page 81
My Grandma Yvonne would make this toffee every Christmas Eve and put it in her antique crystal bowl. My sisters, cousins and I would eat so much toffee throughout the day that we wouldn’t be hungry for Christmas dinner.
-Senior Design Associate Brian Lilley
2 cups butter (4 sticks)
2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla
1½ (12-ounce) bags semisweet chocolate chips
1/2 pound pecans, finely chopped
Spray nonstick cooking spray on 2 cookie sheets. Wipe cookie sheets with a paper towel to coat entirely.
Combine butter and sugar in a pan over medium-high heat. Bring to a rolling boil and stir in salt and vanilla.
Stir mixture constantly with a metal whisk, approximately 10 minutes, and bring candy mixture to hard-crack stage. (This is defined as between 300-320 degrees F on a candy thermometer. The thermometer should not be touching the bottom of the pan, as this can give a false reading.) Candy mixture should be a light-brown color. Watch very closely, as it can burn easily.
Perform the cold water test: Dip a metal spoon into the candy mixture, and then dip the spoon into cold or room-temperature water. Candy on the spoon should crack when pinched; it should not be a hard ball.
Work quickly to drizzle mixture in one long, thin strip down the middle of each prepared cookie sheet.
Spread very quickly and as thin as you can with a metal spatula. The spread mixture should cover most of the cookie sheet.
Sprinkle chocolate chips on top of toffee and let melt for a couple of minutes. Then, spread chocolate with a metal knife, like frosting, to cover all of the toffee.
Top with nuts, and tap down into the chocolate with metal spatula.
Let set overnight, if possible, or approximately 6-7 hours. Break into random pieces.
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