Recipe: Classic English Toffee

CLASSIC ENGLISH TOFFEE

1 cup (2 sticks) unsalted butter
1 cup sugar
2 tablespoons water
1/4 tsp. salt
1 tsp. vanilla
1 bar (3 ounces) premium semisweet chocolate, broken into small pieces (1/2 of a 6 oz bag chocolate chips)
1 bar (3 ounces) premium bittersweet chocolate, broken into small pieces
1/2 cup toasted pecans

Line a 9-inch square pan with a heavy-duty foil, leaving 1-inch overhang on sides.

Combine butter, sugar, water, and salt in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Attach a candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305 degrees F - 310 degrees F) on candy thermometer, stirring frequently. (Watch closely after temperature reaches 290 degrees F, because temperature will rise quickly and mixture will burn above 310 degrees F.) Remove from heat; stir in vanilla. Immediately pour into prepared pan, spreading to edges. Cool completely.

Microwave chocolates in small microwavable bowl on MEDIUM (50% power) 5 to 6 minutes or until melted, stirring every two minutes.

Remove toffee from pan to flat surface. Lay foil flat; spread chocolate evenly over toffee. Sprinkle chocolate with pecans, pressing lightly with fingertips so pecans adhere to chocolate. Refrigerate about 35 minutes or until chocolate is set. Bring to room temperature before breaking toffee.

Carefully break toffee into pieces without dislodging pecans. Store in airtight container at room temperature between sheets of waxed paper.

Makes about 1 1/4 pounds toffee
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