Brewing with toffee (the real stuff, not extract flavoring)

[jcbpilot99]

Anybody have any experience using English toffee in a batch of homebrew? I'd like to impart the sweetness and flavor characteristics of Toffee to a banana bread ale I'm doing. With such a high butter fat content in real English toffee, am I going to get myself into trouble adding a pound of this stuff to the wort about 45 minutes into the boil? I feel like I'm in uncharted waters here and don't want to jack this one up! Thanks in advance,

Justin

 

[eastoak]

you can get that flavor without using fat laden toffee. crystal malt and candi sugar come to mind.