English Toffee, Anyone?

Well, I'm going to warn you from the very beginning of this blog...this is one dangerous recipe! It is delicious! 

A few weeks ago I got it in my head that I wanted to make English Toffee for the labor and delivery nurses and staff as well as the staff in postpartum. My mother-in-law sent me this recipe and, when she arrived in San Diego a week or so later, we sat to work making several batches. It was far yummier than I'd imagined and we had to make a few extra batches since there was no way I could make something this good and then not have any for friends and family and...well...me  too.  :D 

With that said, here's the recipe. Try at your own risk. :)

Ingredients: 

1 cup sugar

2 sticks butter (must be butter)

5 T. water

1/4 cup finely chopped pecans (Note: I used far more :)

2 cups pecan halves

Hershey bars

Directions:

Grease a large sheet of foil with butter and arrange 2 cups of pecan halves in a circle on the buttered foil. 

Cook the first three ingredients to the Hard Crack stage on a candy thermometer (302 degrees). 

Pour over the pecan halves immediately.

Crumble the Hershey bars over the hot mixture. 

After a few minutes, you can spread the chocolate to cover everything. 

Sprinkle 1/4 cup finely chopped pecans on top. 

Allow to cool and then break into pieces. 

Now, four days past our due date, we have the gifts for the nurses and staff all ready to go. We're just waiting on baby. :)

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