English Toffee Revisited! See the recipe from the National English Toffee Day post for English Toffee HERE.Molly MacRae, mystery author of the Margaret & Bitsy series (stories in AHMM and first novel, Lawn Order, coming out December 2010) was given this recipe by her sister Jenny as a wedding gift. What a terrific gift. It's lasted for 32 years so far!
This is a simple recipe with delicious desserts. Photos are Molly MacRae's.
From Molly:
English Toffee
Use a cast iron skillet about 12" in diameter. On high heat, cook & stir till frothy: 2 1/2 cups sugar and 1 lb. butter. Keep heating and stirring till mixture turns golden brown. Remove from heat and pour on a cookie sheet. Sprinkle with 1 c. chocolate chips. Spread chips smoothly when they've melted. Sprinkle top with 1/2 c. chopped walnuts. When cool, break into pieces of candy.
This stuff is fabulous. We make it every year between Thanksgiving and Christmas, sending far and wide to friends and relatives whatever isn't snarfed at home.
Thanks, Molly.
Yum! Sounds delicious and not that difficult either!
ReplyDeleteThank you for sharing!
ReplyDeletethis looks delicious. i am bookmarking this page! can't wait to make it. :)
ReplyDeleteOh this sounds wonderful. I like they style of the recipe (using cast iron). I was actually going to make some Chipotle Pecan Brittle today, but I think I'll make this recipe and just add the spice to it, and use pecans instead of Walnuts...it's always fun to try something new! :)
ReplyDeleteThanks.
Kathy, I love the idea of adding chipotle. I'll try that, too.
ReplyDeleteChipotle is a great idea! Chopped, crystalized ginger is a good addition, too. Glad you all liked the recipe!
ReplyDelete