English Toffee

 

This is my husbands grandmothers recipe for English Toffee. Grandma LaVonne would make this every Christmas for all the family to enjoy! Grandma has since left us, but her recipes will live on!

  • 2 sticks butter
  • 1 1/4 cup sugar
  • 1/4 to 1/2 cup finely chopped nuts
  • 3 Hershey Bars (broken into sections)

Grease 9×13 pan with end of butter stick and sprinkle nuts on pan. In a medium pot melt butter and sugar, constantly stirring over medium to medium high heat until mixture becomes smooth and of caramel color. While cooking, it will go through a couple of stages first it will be smooth and fluffy, then separate, then will become smooth again with a caramel color. Once it gets to it’s final stage check with a candy thermometer and the temperature should be 300 degrees. Once you have reached 300 degrees pour the toffee mixture over the nuts in the greased pan. Immediately lay broken Hershey bars over the toffee. When the chocolate begins to melt, frost the top evenly. Refrigerate for at least 1 hour or until candy is cold and hard.

Break into pieces with knife and store in an air tight container in the refrigerator until ready to eat! Enjoy!

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