|
InstructionsPlace 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. |
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/english-butter-toffee/