Tuesday, November 15, 2016


Normally I talk about places to visit before posting a recipe, but today I’m going straight to the English Toffee – a favorite of my fam and friends. Hope you enjoy it, too! (Makes a great hostess gift.)


1 cup sugar
1 cup butter
1 tsp. vanilla
¼ tsp. salt
Semi-sweet or milk chocolate (Hershey bars, chocolate chips, etc.)
Chopped pecans, walnuts or almonds (optional)

  1. Set out cookie sheet with a piece of foil or parchment paper on top. Have chocolate open and ready to lay on top of toffee.

  1. Place butter, sugar, salt and vanilla in non-stick pot over medium-high heat and set timer to 10 minutes. Stir constantly to avoid burning. The mixture will eventually turn from yellow to gold to almond and will bubble.

  1.  After 10 minutes, pour mixture onto cookie sheet, moving the pot back and forth so it doesn’t pour out in one big glob. Using a spatula or back of a spoon, press gently to make it spread. (It doesn’t have to spread to the edges.) You’ll only have about a minute before it’s no longer spreadable.

  1. Immediately lay chocolate on top – enough to cover toffee about 1/8 inch. Give it a moment to melt, then spread. Optional – sprinkle with chopped nuts. Note: I use a mixture of semi-sweet and milk chocolate. Let cool on counter for 10 minutes, then finish cooling in refrigerator.

  1. Break into pieces and serve.

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