Lynnette’s English Toffee From: Lynnette Seibert
Put nuts on a cookie sheet—not solid—gaps between nuts
2 c. sugar
2 c. butter
Cook over medium heat stirring
constantly (approx. 25 minutes)
Until 310 degrees (hard crack
stage). It turns a carmel color.
Pour over nuts. Sprinkle milk chocolate chips on. When chips
Melt, spread to coat. Sprinkle chopped nuts on top.
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