Looking for toffee recipe

The first one is Mom's. The second is from Land O'Lakes. When looking for a buttery recipe, that's the first place I look. They don't use any more butter than the others, but I trust their recipes.

* Exported from MasterCook *

English Toffee

Recipe By :Damsel Serving Size : 0 Preparation Time :0:00 Categories : candies

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup granulated sugar 3 tablespoons water 1 tablespoon light corn syrup 1 cup blanched almonds -- chopped 2 ounces German chocolate squares

Melt butter. Add sugar, stirring constantly. Do not let boil until sugar is completely dissolved. Add water and syrup. Cook slowly to crack stage, stirring occasionally. Stir in half of almonds. Pour mixture into two well-buttered pie tins. Melting one cake at a time, coat toffee with chocolate and remaining almonds. Chill first side thoroughly before turning toffee over to coat the other side with chocolate.

Source: "Pat Zastera (Damsel's mom)"

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MOM'S BUTTER TOFFEE

Buttery toffee candy is a special holiday treat that will become a family favorite.

Preparation 15 min. Cooking 25 min.

Ingredients:

1 cup sugar 1 cup LAND O LAKES¨ Butter (no subsbreastutes) 1 cup real semi-sweet chocolate chips (We recommend NESTLE¨ TOLL HOUSE¨ Morsels) 1-4 cup finely chopped pecans

Instructions:

Combine sugar and butter in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until candy thermometer reaches 300¡F or small amount of mixture dropped into ice water forms brittle strands (25 to 30 minutes).

Quickly spread into 15x10x1-inch jelly-roll pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with pecans. Cool completely; break into pieces.

TIP: Stir occasionally and gently with a wooden spoon until mixture reaches 260 to 265¡F (127 to 130¡C). Continue cooking, stirring as few times as possible, until mixture reaches 300¡F (149¡C). Stirring too much contributes to toffee separating. It is important to keep the mixture from burning, so stir gently once in a while.

TIP: Store butter toffee in an airtight container in a cool, dry place. Do not refrigerate. Ingredient Subsbreastution Index

Yield: 1 1-4 pounds

Nutrition Facts ((1 (1-ounce) serving)

-------------------------------------------------------------------------------- Calories: 150 Fat: 11 g Cholesterol: 20 mg Sodium: 65 mg Carbohydrates: 14 g

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