English Butter Toffee recipe (Dessert)
Place nuts on a 10" x 18" pan in a thin layer. Cover with unwrapped Hershey's bars.
In a heavy pan, using a wooden spoon, heat butter and sugar over high heat until boiling. Cook and stir until color begins to change from yellow to caramel-brown (about 260 degrees). Pour immediately over chocolate and nuts. Let cool (I wait overnight if possible; the sugar cools quickly but the chocolate tends to take a few hours to set up.) Break into bite-sized pieces with a butter knife.
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