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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