English Toffee
1/2 lb butter
1 c. white sugar
1 T water
1 t. vanilla
1/4 c chopped nuts, warmed
Chocolate chips
Line cookie sheet with foil.

Over medium heat, melt butter and add sugar very slowly, stirring with a wooden spoon constantly until sugar turns dark tan. Test in a cup of tap water to see when it is done... a drop will be crunchy not chewey (hard crack). Add vanilla. Pour out on greased lined cookies sheet. Using a spoon spread out thin. Sprinkle chocolate chips. Let set to melt and then spread. Sprinkle with chopped nuts (you can turn and spread with more chocolate when this side sets).
Nadine Melberg
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