Sweet, creamy, buttery goodness. Shut up!
Imagine not a single bar, but an entire pan of this stuff laid out in front of you. Yeah, it’s really that bananas to see a pound or more of English toffee awaiting to be inhaled. The best part of this is that it’s really easy to make if you have a candy thermometer and a roll of parchment paper.
It might be worth mentioning that adding 1 pint of Ben & Jerry’s vanilla ice cream can really send you over the edge of goodness. I’m just sayin’.
Recipe courtesy Paula Deen (revised)
- Prep Time:
- 20 min
- Inactive Prep Time:
- Cook Time:
- 10 min
- about 40 pieces
- 14 tablespoons (1 stick, plus 6 tablespoons) butter
- 1 cup sugar
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Dash salt
- 1 (6-ounce) bag Ghiridelli milk chocolate chips
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). 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, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.