The 1811 House English Toffee recipe
Source: The 1811 House, Manchester Village, Vermont
1 Cup butter (not margarine)
1 Cup granulated sugar
2 Tablespoons water
8-10 ounces good quality milk chocolate
1/2 Cup chopped nuts
Combine butter, sugar and water in a large heavy saucepan. Stir over medium heat until ingredients are combined. Cook until mixture reaches the hard crack stage*, 300° F-310° F, stirring constantly. Quickly pour onto a cookie sheet with edges. Break chocolate bar into squares and place about the top of the hot toffee. As soon as chocolate softens, spread it over the top. Sprinkle with the chopped nuts, pressing them into chocolate a little so they stay on the candy. When cooled, break into bite-size pieces and store in covered container.
*Hard-Crack Stage 300° F–310° F /150° C–155° C Syrup dropped into ice water separates into hard, brittle threads that break when bent.
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