Candy Recipes - Brittle, Brickle and Toffee

The 1811 House English Toffee

Source: The 1811 House, Manchester Village, Vermont

1 cup butter (not margarine)
1 cup granulated sugar
2 tablespoons water
Hershey milk chocolate bar (plain)
1/2 cup chopped nuts

Combine butter, sugar and water in a large heavy saucepan. Stir over medium heat until ingredients are combined. Cook until mixture reaches the hard crack stage, stirring constantly. Quickly pour onto a cookie sheet with edges.

Break chocolate bar into squares and place about the top of the hot toffee. As soon as chocolate softens, spread it over the top. Sprinkle with the chopped nuts, pressing them into chocolate a little so they stay on the candy.

When cooled, break into bite-size pieces and store in covered container.