English Toffee



14 tablespoons (1 stick, plus 6 tablespoons) butter

1 cup sugar

2 tablespoons cold water

1/2 chopped pecans

1 teaspoon pure vanilla extract

Dash salt

1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars



Generously butter a cookie sheet. Put butter, sugar, and water in a

heavy pan or skillet over medium-high heat. Bring to a bubbling boil,

stirring constantly with a wooden spoon, about 10 minutes. Remove

spoon from pan, and cook to a very brittle stage (300 degrees to 310

degrees F on a candy thermometer)<WBR>. Or, make a cold water test: candy

will separate into hard, brittle threads when dropped in cold water.

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour

onto prepared cookie sheet and spread to 1/4-inch thickness. Cool

slightly, top with chocolate chips or chocolate bars, and spread as

it melts. Cool completely and break into pieces. Store in an airtight

container.



From Paula Deen

Chipotle-Chocolate Toffee



This candy has an awesome flavor surprise--not for the fainthearted.



Prep: 6 min.; Cook: 30 min.



Editor's favorite; Gift idea

Ingredients



1 1/4 cups unsalted butter

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/3 cup water

1 tablespoon light corn syrup

1/2 teaspoon salt

1 tablespoon chopped chipotle pepper plus 1 tablespoon adobo sauce

from can

2 cups natural almonds with skins, coarsely chopped

1 cup dark chocolate or semisweet chocolate morsels

Preparation

Melt butter in a 3-qt. heavy saucepan over medium-low heat. Add

granulated sugar and next 4 ingredients; cook until sugars dissolve,

stirring constantly. Attach candy thermometer to pan. Increase heat to

medium; add chopped chipotle pepper and sauce. Cook, stirring often,

at a gentle boil 10 minutes. Add almonds, and continue boiling and

stirring for 10 minutes or until thermometer registers 290°.



Remove from heat. Carefully pour candy onto a buttered jelly-roll pan;

spread candy to 1/4" thickness. Sprinkle with chocolate morsels. Let

stand 2 minutes or until chocolate melts; spread chocolate using an

offset spatula. Cool until chocolate hardens. Break toffee into pieces.

Yield



1 1/4 lb.

Oxmoor House, JUNE 2007

Toffee

Prep: 10 min; Cook: 10 min; Chill: 2 hr

Makes 36 candies



1 can pecans, chopped

3/4 cup packed brown sugar

1/2 cup sticfk margarine or butter

1/2 cup semisweet chocolate chips



1. Grease bottom and sides of square pan, 9x9x2

inches, with margarine



2. Spread pecans in pan. Heat brown sugar ande

margarine to boiling in 1 1/2-quart saucepan, over

medium heat, stirring constantly. Boil 7 minutres,

stirring constantly. Boil 7 minutes, stirring con-

stantly. Immediately spread evenly over pecans.

Sprtinkle with chocolate chips



3. Cover with cookie sheet. Let stand about 1

minute or until chocolate chips soften. Spread soft-

ened chocolate over candy. Cut into 1 1/2-inch

squares while hot. Refrigerate uncovererd about 2

hours or until firm



*It's not recommended that you use vegetable oil spreads



1 Candy: Calories 75 (Calories from Fat 45); Fat 5g

(Saturated 1g); Cholesterol 0mg; Sodium 30mg;

Carbohydrate 7g (Dietary Fiber 0g); Protein 0g



Timesaving Tip



To microwave, prepare pan with pecans as directed.

Place brown sugar and margarine in 4-cup microwav-

able measure. Microwave uncovered on High 5 min-

utes, stirring every minute, until sugar is dissolved.

Immediately spread evenly over pecans. Sprinkle with

chocolate chips. Continue as directed in step 3

ENGLISH TOFFEE

1 cup, plus 2 T. granulated sugar
½ lb. butter
¼ tsp. salt
4 ozs. milk chocolate, melted
2 ozs. coarsely chopped almonds

Put the sugar, butter and salt into a large, heavy skillet.
Cook over medium high heat, stirring constantly until it reaches
the hard crack stage, 300-310° on a candy thermometer.
Pour into a heavily buttered 8" square pan. Let cool.
Remove from pan (it will just drop out) and spread with the
melted chocolate. Sprinkle with almonds, pressing them into
the chocolate. Break into pieces. Makes about one pound.

Scottish Toffee



2 cups Sugar

1 cup Butter

2 tbsp Vinegar

1/4 cup golden syrup

1/4 cup Water



Instructions



Combine all ingredients in large saucepan.

Bring to a boil, stirring until all dissolved,

then boil without stirring until the mixture is dark golden.

Test by spooning a few drops into a cup of cold water.

The toffee is done when it hardens at once into a crisp ball.

Take off heat and pour into a flat oiled pan to make a layer about

1/2 inch thick.

When toffee is tepid, score into squares,

and when cool break with a hammer and store in an airtight container.



Makes about 1.5 pounds.

Toffee

1 cup chopped pecans
1/4 cup honey
1/2 cup packed brown sugar
1/2 cup margarine
1/2 cup semisweet chocolate chips

Spray square 9 x 9 x 2 inch pan with nonstick coating. Spread pecans on bottom. Heat honey, sugar and margarine to boiling in a 1 quart saucepan, stirring constantly. Boil over medium heat, stirring constantly for seven minutes. Do not let scorch or burn. Mixture should be toffee colored. Immediately spread mixture over pecans in pan. Sprinkle chocolate chips over hot mixture and spread as they melt over the toffee. Cut into squares while hot. Refrigerate until firm.