English Toffee
Prep
1m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Toffee
| 1 1/2 cup pecans, chopped |
| 2 squares butter |
| 1 cup sugar |
| 1/4 tsp baking soda |
| 3 Tbs Water |
| 1 tsp vanilla |
| 1 lb dark chocolate |
English Toffee Directions
- Make sure you have a working candy thermometer
- In a heavy lage pan melt the butter carerfully so it doesn't scorch.
- Stir in the sugar and water.with a woden spoon.
- Bring mixture to a boil.then add corn syrup.
- Clip a candy thermometer to the side of the pot and continue cooking until it reads 310 degrees F
- When the mixture turns a golden brown, and the thermometer reads 310°.
- Remove the thermometer and add the baking soda and continue to cook till the candy reaches 320°.
- Pour candy onto a well grased cake pan.
- Whn cooled, carefully warm up chocolate.
- Remove cooled candy from pan and dip into the warm chocolate and then into nuts.
- place in fridge until set.
Nutrition facts
Per Serving
| Kcal: | 156 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 59mg |
| Carbs: | 25.8g |
| Sugar (g): | 25.3g |
| Fat: | 6.6g |
| Saturated fat (g): | 2.1g |
| Cholesterol: | 8mg |
| Proteins: | 0.6g |
