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Print this Recipe    Toffee 14

Easy English Toffee
makes one 9-inch round pan of candy

1 1/2 cup of chopped pecans, almonds, or walnuts
1 cup brown sugar, firmly packed
10 Tbsp butter - NOT anything BUT butter (1/2 cup plus 2 Tbsp)
3/4 cup semi-sweet chocolate chips

Sprinkle nuts of choice in the bottom of a 9-inch round cake or
pie tin, or Pyrex pie plate. Combine sugar and butter in a 1 1/2
quart saucepan. Cook and stir over medium heat until attaining a
290-F degree temperate on a candy thermometer. Takes about 6 or 7
minutes. Make sure to stir your toffee constantly while melting
the brown sugar and butter. Remove the melted toffee from the heat
source and cool for 5 minutes. Pour the mixture over the top of
the nuts of choice in the round container and spread out in an even
layer. Immediately sprinkle the top with the chocolate chips. Let
them melt from the heat of the toffee, then gently spread the melted
chocolate over the top of the hardening candy. If desired, sprinkle
a few more chopped nuts on top of the chocolate while it's still
soft and warm. Cool at room temperature, at least 2 hours, then
refrigerate to firm chocolate. Break into pieces and store in an
airtight container.

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