English Toffee

  • 1 cup butter
  • 1 cup sugar
  • 1/4 cup water

Bring the mixture to a boil, then reduce heat to medium and continue to boil for about 14 minutes. Mixture is ready if a small amount dipped in cold water instantly turns hard/brittle.

Immediately pour into a 9×13 metal pan or large cookie  sheet. Do not scrape edges or else the candy will become crystally. Drop a handful or so of milk chocolate chips across the pan and then spread across once melted. Top with pecans, if desired.

Let the candy sit in room temperature (or in the fridge if neccessary). Break candy into small, bite size pieces.

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