English Toffee - Style 2-
British Cuisine (영국 요리)
English Toffee - Style 2-
British Cuisine (영국 요리)
(A) ¼ c chop into pecans or almond
1 C chopped pecans or almond
(B) 1 C (=2 sticks)
butter
1 C sugar
2 T.S. corn
syrup
¼ t.s. kosher salt
(C) 1 t.s. vanilla
optional: ¼ t.s. baking soda
(D) 2 C(=12 oz) semi sweet milk chocolate chip or block
1.Roast pecans and strain the powder of pecans and
cool it down – chopped
small pieces by knife.
2. Rub with butter 9” x 13 “ baking sheet and side of
sheet.
Sprinkle ¼ C of the
chopped pecans on the bottom
of the sheet evenly.
3. In a pan, combine ingredients (B).
Cook at low heat,
stirring with wooden spoon
or stainless
steel spoon. Constantly stir.
Keep stirring;
until it becomes a foam.
Change
to medium heat.
Keep stirring, when
it turns brown, remove from heat,
add vanilla and
stir again.
Pour it on the baking
sheet and spread it evenly.
4. Melt chocolate in a micro wave for 1 minute and stir it,
or use a double
boiler to melt the chocolate.
Pour evenly on
top and smooth the top with a spoon.
Sprinkle the 1 C
of chopped pecans on top.
5. Place it in the refrigerator for 1 hour.
6. Remove the toffee from sheet and crack it into desired
size pieces.
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