Buttery English Toffee

Servings: 48


1 pound butter
2 cups sugar
1/3 cup water
1 teaspoon vanilla
1 cup chopped pecans
1 package (12 ounces) mini chocolate pieces
1/4 cup ground pecans

Cooking Directions:

In 4 quart saucepan, heat butter, sugar, water and vanilla to boiling over medium heat, stirring constantly. Cook, stirring constantly, until temperature reaches 260°F on a candy thermometer. Add chopped nuts; continue cooking to 290°F, stirring constantly. Pour onto buttered 15x10x1-inch jelly roll pan. Cool 2 minutes; sprinkle with chocolate pieces. Cover pan with cookie sheet to soften chocolate; spread over candy. Sprinkle with ground nuts. Cool completely; break into pieces with knife.

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