English Toffee - butter

Method

• Grease a 15 x 10 inch baking pan with 1 tablespoon butter; set aside.
• In a heavy 3 quart saucepan, melt the remaining butter. Add sugar, corn syrup, and salt; cook and sir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage). Quickly pour into prepared pan.
• Let stand at room temperature until cool, about 1 hour.
• In a microwave, melt chocolate chips; spread over toffee.
• Sprinkle with pecans.
• Let stand for 1 hour. Break into bite-size pieces.
• Store in an airtight container at room temperature.
• Yield:
• about 2 pounds.