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English Toffee

English Toffee

recipe credit: Kris Johnson

1/2 pound chopped (small) walnuts or pecans or enough to fill 1/2 of a cookie sheet

In heavy sauce pan combine:

1 cup sugar
1/2 lb of butter
2T water

Cook over high heat, constantly stirring until mixture turns a light brown and pulls away from the sides of the pan. (This takes a while)

Pour this over the nuts immediately and spread evenly. (I use a big metal or wooden spoon).

Soon after spreading toffee, take 3-4 Hershey bars and break them up and lay them evenly on top of toffee and let them melt a bit, then spread around.

Let entire mixture cool in garage or someplace cool and then break into bite size pieces.

I always double this recipe! 1/2 sheet is just not enough!! I test the toffee by placing a drop of it in the ice water to see if it’s the consistency that I want.


One response »

  1. Hey! This is the recipe I have for Almond Roca (except of course it calls for almonds…) Yum! Definitely addicting!


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