Tis the Season to eat sweets

Fa la la la la La la La la! Hi sweet bloggers! I hope you had a wonderful weekend finishing up holiday shopping and wrapping, traveling to Christmas parties, looking at Christmas lights, and who knows what else.

J has been out of town this weekend hunting with his dad which means I have been busy in my kitchen and perfected my toffee recipe. Believe me when I say a few burnt batches and some very chewy one's have hit the bottom of my trash can in order to present this recipe to you!

::English Toffee::
1 cup sugar
3/4 cup unsalted butter
1/4 cup water
1 tablespoon light corn syrup
1/2 package semisweet chocolate morsels

Lightly spray rimmed baking sheet. In a medium sauce pan combine, sugar, butter, water, and corn syrup. Bring to a boil over med/low heat stirring until sugar is dissolved. Cook, without stirring until mixture is golden brown and reaches 305 degrees on a candy thermometer.

Pour mixture onto prepared pan. Spread evenly with heat proof utensil. Wait a few minutes then sprinkle chocolate chips over mixture. Wait two minutes until you see the chocolate melting and being to spread over the hardening toffee. The chocolate will being to spread evenly and smooth to cover the entire batch. Sprinkle crushed pecans over chocolate if desired. Let cool for 2 hours at room temperature then place in fridge for 30 minutes. The cool environment will help when you go to break toffee.

The best part about this recipe is while it's rising to 310 degrees or cooling you are able to work on something else! I love this recipe and my siblings are beginning to expect this treat each holiday season!
I would stay and share more with you, but I am looking forward to some quality time with the hubs and enjoy the fire he just built.