Ok, so this is the last candy post, at least for this week! :) I am starting to feel the sugar high a little bit too much. I started making this candy at 7:30 am and my husband was wondering what in the world I was doing and I just replied, “Oh, I’m just working on my blog!” He just shook his head!
This candy is just the right combination of chocolate, nuts, and toffee. I am also having the hardest time staying out of it, it is probably one of my favorite candies!
So let’s make English Toffee today!
Start by lining a cookie sheet with foil and then butter the foil. Spread 1 cup chopped nuts on the cookie sheet. ( I used pecans, but you can use whatever you have)
Mix 1 cup butter, 1 cup sugar, 1/8 tsp salt, 3 TLBS water, and 1 tsp vanilla. Put in a kettle and bring to a boil.
Reduce heat to medium and stir constantly until mixture is light brown in color and crack stage has been reached (300-310 degrees on candy thermometer) If you want to know how to test for crack stage, go to the Anise Candy post.
Spread cooked candy thin over nuts.
Sprinkle 11.5 oz package of chocolate chips on top. ( I used milk chocolate, but semi-sweet would be good also, totally your preference!)
When melted, spread over all of the toffee.
Sprinkle 1/2 cup chopped nuts on top of chocolate and press down into the chocolate with your fingers.
Break into pieces and enjoy! This is another candy that is great to give as gifts, to fill a candy dish with, or just make for a treat for yourself!
Here’s the recipe:
English Toffee
1 cup butter
1 cup sugar
1/8 tsp salt
3 TBLS water
1 tsp vanilla
Combine in a kettle and bring to a boil. Reduce heat to medium and stir constantly until mixture is light brown in color and crack stage has been reached (300-310 degrees on candy thermometer)
1 1/2 cups chopped nuts
11.5 oz package chocolate chips
Place buttered foil on cookie sheet and spread with 1 cup of the chopped nuts. Spread cooked candy thin over nuts. Sprinkle chocolate chips on top. Let melt and spread over entire candy. Add remaining 1/2 cup chopped nuts on top. (I pressed them down with my fingers into the chocolate)
Break into pieces when cool. Enjoy!
To make this French Cocoa you will put the unsweetened chocolate squares, sugar and water into a pan. (I am only making 1/2 of the recipe, because it is too big for my empty nester family.) 
Bring to a boil and let it boil for 3 minutes, stirring occasionally. Then let it cool to room temperature.
This is heaven, folks! At this point you can just refrigerate until you want to make French Cocoa. (Try not to eat the whole bowl before you make the cocoa. I may or may not have had a few tastes!)
