Best Ghirardelli English Toffee Recipes

GHIRARDELLI ENGLISH TOFFEE

Steps:

• Preheat oven to 350°F
• Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
• With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
• Place the foil shell on a baking sheet, and set aside.
• In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
• When the mixture becomes dark golden brown, immediately remove the pan from the heat.
• Stir in the vanilla extract.
• Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
• Cool at room temperature for 45 minutes, or until hard.
• Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
• Let set at room temperature 1 hour, or until the chocolate is set.
• Break toffee into pieces. Store covered at room temperature for up to 1 month.

GHIRARDELLI ENGLISH TOFFEE

Steps:

• Preheat oven to 350 degrees. Toast the chopped pecans on baking sheet in the oven for 6-8 minutes, until fragrant. Form a 10" square shell out of heavy duty aluminum foil with 1" high sides. Place the shell on baking sheet and set aside. In heavy saucepan, cook butter, sugar, water, and salt over med. heat until temp reaches 305 degrees. (hard crack stage) Stir occasionally until mixture becomes dark golden brown, then immediately remove the pan from heat. Stir in vanilla. Pour mixture into foil shell. As it begins to cool, add the chocolate pieces to the top letting it melt and spreading a layer of chocolate. Press in pecans and let it cool at room temperature. Break into bite size pieces. Store covered at room temp for up to one month.

GHIRARDELLI ENGLISH TOFFEE RECIPE

Steps:

• Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
• With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
• In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard.
• Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.