Busters Recipes

English Toffee

14 tablespoons (1 stick, plus 6 tablespoons) butter

1 cup sugar

2 tablespoons cold water

1/2 chopped pecans

1 teaspoon pure vanilla extract

Dash salt

1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet. Put butter, sugar, and water in a

heavy pan or skillet over medium-high heat. Bring to a bubbling boil,

stirring constantly with a wooden spoon, about 10 minutes. Remove

spoon from pan, and cook to a very brittle stage (300 degrees to 310

degrees F on a candy thermometer)<WBR>. Or, make a cold water test:
candy

will separate into hard, brittle threads when dropped in cold water.

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour

onto prepared cookie sheet and spread to 1/4-inch thickness. Cool

slightly, top with chocolate chips or chocolate bars, and spread as

it melts. Cool completely and break into pieces. Store in an airtight

container.