HOMEMADE ENGLISH TOFFEE

OK, so I guess it's not really baking per se, more like holiday cooking, but you get the idea. Today's treat was Toffee. It's pretty easy and one of my favorites!

I just use the old reliable Betty Crocker cookbook for my toffee recipe. You can also see the recipe here. I like this recipe because it calls for items I normally have in my pantry, so no special purchases required. Except parchment paper! It's a necessity in my book- I even took a special trip to Walmart to purchase some this morning!

Toffee

• 1 cup sugar
• 1 cup butter or margarine
• 1/4 cup water
• 1/2 cup semisweet chocolate chips {I always use more!}
• 1/2 cup finely chopped pecans {I used walnuts}

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.

I make this every year and each year, towards the end, I think I've burned it. When you're getting close to 300 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 3oo degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so I try and have my pan and everything else ready, so I can just watch the candy cook!

Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.

Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!

Note: I doubled the recipe and it makes a nice amount for a large crowd!