Extravagant English Toffee

During the holidays, my family always has boxes of Whitman's and Russel Stover's Chocolates around the house. I always scan the "menu" on the top of the box to see where the chocolate covered toffee pieces and chocolate walnut/pecan cups are located. This recipe is also a holiday favorite using 2 of my favorite sweet treat ingredients, chocolate and pecans! You'll find yourself making this one year round!

English Toffee

1 C. Pecans (or Walnuts can be used too), chopped
1 C. butter (NO substitutions)
1 C. Sugar
2 Tbsp. Water
3 Tbsp. light corn syrup
1 tsp. vanilla
8 oz. milk chocolate chips or milk chocolate bar, broken into pieces

Butter a 9 x 13 in. cake pan or cookie sheet. Sprinkle 3/4 C. chopped nuts in the bottom of the pan, set aside. Combine butter, sugar, water, and corn syrup in a heavy sauce pan. Bring mixture to a boil over medium-high heat, stirring constantly, until candy reaches hard-crack stage (300 degrees or when dropped into cold water, mixture forms hard, brittle threads that break easily.) Pour candy over nuts in prepared pan and spread slightly (I use a "buttered" spatula to help spread the candy.) Pour chocolate chips over hot candy. Allow to melt for 3-5 minutes, then spread the chocolate over the candy. Sprinkle with remaining 1/4 C. chopped nuts. Allow to cool and harden completely (You can speed up the hardening process in the Refrigerator.) Makes 1 1/2 lbs.

**This makes a great gift, placed in a holiday themed canister lined with parchment paper or any cute container with a bow.