I made multiple batches of this toffee last year and we gave it to friends for gifts. This is so easy - just melt the butter, clip the thermometer to the side, then give it a stir every once in a while as you're doing other things in the kitchen. It will start to go soft after a few days, so it can't be made too far ahead - I don't know about freezing, but I suspect that wouldn't work.

Becky
Lompoc, CA

* Exported from MasterCook *

Toffee

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Amount Measure Ingredient -- Preparation Method
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2 cups butter
2 cups white sugar
6 milk chocolate Hershey bars -- broken into pieces
1 cup finely chopped nuts (I like pecans)

1. In a large heavy bottomed saucepan, combine the butter and sugart. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F on a candy thermometer, stirring occasionally.
2. While the toffee is cooking, butter a large baking sheet.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Lay the chocolate pieces over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Break into pieces when cool and set, and store in an airtight container.
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I don't have a recipe to share for Toffee, but I do know that you can "pour" it as thin as you like. Perhaps this is all your friend does.

This one was posted by Janet last year. I have made it twice and it is really simple and delicious!

Toffee

1/2 lb. butter
1 cup brown sugar (firmly packed)
4 or 5 Hershey bars or milk chocolate chips (approx. 6-8 oz.)
3/4 cup chopped pecans

Butter cookie pan and sprinkle with 1/2 cup chopped nuts. Put butter and sugar in heavy skillet and bring to boil. Boil for 12 minutes, stirring constantly. Pour candy into cookie pan and allow it to cool a minute or two. Place chocolate on top of candy and wait a couple of minutes for it to soften. Spread chocolate evenly and top with remaining nuts. When cool, break into pieces.

Linda

I make toffee every year and freeze it. Never had a problem with the texture or the taste going bad after freezing. Mine isn't that thin, though.

Tracey

I think the clue to thin toffee is to have the baking pan you pour it onto quite warm, so the toffee spreads out while it is still hot.
There is a place in Colorado, I think that makes and sells the most wonderful toffee. I visited one time and watched mezmerized through several "pourings"...the copper candy kettle is dumped on to a stainless steel table, and topped with copious amounts of chopped pecans....
And the buttery suragy smell...Oh My!
And I can't even remember the name of the candy!! I wonder if there is a 10 year old box of the stuff I have stashed in a secret hiding place???
Linda C