Berylene Frampton's English Toffee

Berylene Frampton's English Toffee

 

• 2 cups nuts
• 2 cups butter
• 2 cups sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 12 ounces chocolate chips
• Place aluminum foil on large cookie sheet with sides and spread with chopped nuts. 
• In a 3 quart saucepan combine butter, sugar, vanilla and salt. Bring to boil. Stir until buter and sugar are combined.Cook until mixture is light brown and crack stage (280).
• Pour over nuts and spread thin. Sprinkle chocolate chips on hot mixture. Allow to stand for 1 minute; spread.Sprinkle a few chopped nuts on top of chocolate.
•  When cold, break into pieces.
• Servings/Yield: Servings: --
• Source
  

  Mary Smith
  Prep Times
  
  Categories
  

  • Ⓒ Candy