How to Make English Toffee
- Line a cookie sheet that has edges with waxed paper. I use a jelly roll pan.
- Combine butter and sugar in heavy pan on stovetop. Using a candy thermometer and stirring often, cook mixture until it reaches 310 degrees.
- Quickly stir in sliced almonds and turn out onto prepared wax paper lined pan.
- Top with broken Hershey bars and spread until even over all of toffee. Sprinkle with pecan pieces.
- Cool. Break into small pieces and store in airtight container.