English Toffee

Ingredients

1 cup brown sugar 
1 cup Hiland Butter (2 sticks…do not use oleo)
3 teaspoons vinegar (I use white)
Chocolate Almond Bark
Pecans, chopped

Preparation

Melt butter in a heavy skillet; add the brown sugar and vinegar. Stir constantly (my old recipe says use a wooden spoon). Cook over medium heat until hard crack stage is reached when tested in cold water. Give mixture a second or two till it cools. Make sure it crunches. Pour mixture on a buttered cookie sheet, cool, and then cover with melted chocolate. (I use the milk chocolate almond bark found in stores.) Sprinkle with finely ground pecans. Break into pieces after it is cold. This recipe was given to me by a friend in the 1970s; she would bring a plate to my office every Christmas. It is a hit with everyone.

Recipe Contributed By: Barbara R. - Baxter Springs, KS