English Toffee Bars
Country Woman
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Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages.
-Dianne Brooks, Augusta, Kansas
SERVINGS: 36
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 35 min. + standing
Ingredients:
- 1 tablespoon plus 1-3/4 cups butter, softened, divided
- 2 cups sugar
- 1 tablespoon light corn syrup
- 1 cup chopped pecans
- 1/4 teaspoon salt
- 16 ounces milk chocolate candy coating
Directions:
Butter a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt.
Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool.
Separate into squares, using a sharp knife if necessary. In a microwave or heavy saucepan, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set. Yield: 2-1/4 pounds.