Vegan Old English Nut Toffee

When I go to antique fairs, flea markets, or used book stores, I always seek out vintage cookbooks from the early 1800's to the mid 1960's. I love finding long-lost recipes that people have never heard of. Something strange, unique, and delicious. I am still on the look out for a vegan cookbook from years passed, not sure if one even exists.

I recently purchased the book titled "The Antoinette Pope School Completely Revised Candy Book".  First, you had me at "candy". Secondly, this school was located in Chicago in the 50's.  I was born in Chicago, so I had to give these recipes a try. The recipes looked simple - not a ton of ingredients. Also, easily convertible to vegan ingredients.

This Old English Nut Toffee is delicious! You have to try it! I will be working on many other recipes so keep a look out.

This recipe make about 2 1/4 lbs. of toffee

Ingredients:

3/4 lb. non-dairy butter
2 cups organic pure cane sugar
2 cups organic roasted chopped nuts (walnuts and pecans)
2 cups organic vegan chocolate chips
1/4 teaspoon organic oil

In a 2-quart heavy saucepan, combine butter and sugar. Cook over a medium flame, stirring continuously until mixture comes to a full boil, or reaches about 242 F.  After boiling begins, do not stir or beat unless mixture is browning too rapidly on sides or it curdles or separates. Cook the toffee until it reaches 306 F., lowering the flame during the last few minutes of cooking.

Remove from stove. Add 1 cup of the chopped nuts, stir gently for a few seconds and pour into a flat 11x16 baking pan that is very lightly greased with 1/4 teaspoon oil. With a large knife or spatula, spread toffee to uniform thickness while it is hot.

When toffee has cooled, pour the melted chocolate over the toffee, using a spatula to evenly distribute the chocolate.  Sprinkle remaining nuts over the entire surface.  Let cool again on the counter or in the refrigerator.  Brake into medium sized pieces, store in an air-tight container.