English Toffee -- Thornton's!

English Toffee -- Thornton's!

tags (edit): Easy @Vogel @Try Soon! Desserts

My wife makes what is probably the most delicious English toffee in the entire world. Every year at Christmas time she makes between 10 and 20 batches of it as gifts for friends, colleagues, and -- for those lucky enough to get it -- relatives. So here’s the recipe. My wife’s notes are included.

Ingredients

1 1/2 cups Pecan halves finely chopped
12 each Hershey chocolate bars (1.55 oz per bar)
1/2 pound Unsalted butter
1/2 cup Sugar (use C&H Cane or Baker's sugar, if available)
3 tablespoons Water
1/4 teaspoon Kosher Salt

Instructions
1. Sprinkle half of the nuts in a 13 x 9 pan (or a pan of similar size).

2. Place 6 of the Hershey bars logo side up over the nuts.

3. Melt the butter in a heavy sauce pan. (I use a Calphalon sauce pan. Using a heavy pan is essential to prevent the butter from separating in the final stages of cooking.)

4. Add sugar, water, and salt.

5. STIR CONSTANTLY.

6. Cook over a medium flame until the temperature reaches 300°F on a candy thermometer. The mixture will be light brown. This will take about 20 to 40 minutes.

7. Pour the mixture evenly over the chocolate and the nuts.

8. Place the remaining 6 Hershey bars logo side down on top of the mixture.

9. Sprinkle the remaining nuts on top of the chocolate. You may want to press the top gently with a spatula to set the nuts into the chocolate.

10. Allow to harden overnight. Cut gently with a sharp knife.

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Yields: 16 Servings
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notes:

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Main Ingredient: