English Toffee also called Buttercrunch in the U.K., is a delicious treat with many varieties across England, the US, and New Zealand, among others. I want to give a shout out to my friend Tara whom I got this recipe from!
In an iron skillet, put
1/2 pounds of butter
1 C sugar
1 Tbsp water
Turn on medium high heat. Cook stirring constantly with wooden spoon until dark caramel in color. The mixture should boil for several minutes. Immediately pour out on buttered cookie sheet. One recipe will cover about 1/2 the large sheets. Let sit about 1 minute, then sprinkle with milk chocolate pieces. Let the chocolate melt with the heat of the toffee then spread out with a knife, then sprinkle with finely chopped pecans. Cool about 12 hours, then break into pieces by hand.
