MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary K. Sobesky's Toffee
Categories: Five, Candy
Yield: 48 Servings

1 c Butter
1 1/2 c Light brown sugar; packed
1 1/2 c Pecans; coarse chopped
1 c (6 oz) semi-sweet chocolate
- chips

Lightly grease a 13" x 9" baking pan. Have ready a
cookie sheet and small bowl of ice water. Melt butter in
a medium-size saucepan. Add sugar and bring to a boil,
stirring constantly.

Boil 10 to 12 minutes, stirring occasionally, until
candy thermometer register 300ºF/150Cº to 310ºF/155ºC
(hard-crack stage) or when a small amount drop into the
ice water forms a brittle mass that snaps easily when
pressed between finger. Stir in nuts. Pour into prepared
pan. Sprinkle with chocolate chips.

Cover pan with cookie sheet (this helps contain heat so
the chips melt). When chips turn shiny, about 2 minutes,
spread over toffee.

Chill before cutting in 6 lengthwise slices and 8 slices
across. Store airtight in a cool place up to 2 months.

Makes 48.

Source: Womans Day, December 1992.

RECIPE FROM: http://recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Let's face it. After Monday and Tuesday even the calendar says W T F
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mildred's Toffee
Categories: Five, Candy, Nuts, Snacks, Chocolate
Yield: 1 1/2 pounds

1 1/2 c Chopped toasted pecans;
- divided
1 c Sugar
1 c Butter
1 tb Light corn syrup
1/4 c Water
1 c Semisweet chocolate morsels

Spread 1 cup pecans in a 9" circle on a lightly greased
baking sheet.

Bring sugar and next 3 ingredients to a boil in a heavy
saucepan over medium heat, stirring constantly. Cook
until mixture is golden brown and a candy thermometer
registers 290┬░F/143┬░C to 310┬░F/155┬░C (about 15 minutes).
Pour sugar mixture over pecans on baking sheet.

Sprinkle with morsels; let stand 30 seconds. Spread
melted morsels evenly over top; sprinkle with remaining
1/2 cup chopped pecans. Chill 1 hour. Break into
bite-size pieces. Store in an airtight container.

BOURBON-PECAN TOFFEE: Substitute 1/4 cup bourbon for 1/4
cup water. Proceed as directed.

ALMOND TOFFEE: Substitute 1 cup chopped toasted slivered
almonds for 1 cup chopped pecans to sprinkle on baking
sheet. Substitute 1/2 cup toasted sliced almonds for 1/2
cup chopped pecans to sprinkle over chocolate. Proceed
as directed.

HAWAIIAN TOFFEE: Substitute 1 cup chopped toasted
macadamia nuts for 1 cup chopped pecans to sprinkle on
baking sheet. Substitute 1/2 cup toasted sweetened
flaked coconut for 1/2 cup chopped pecans to sprinkle
over chocolate. Proceed as directed.

Mildred Hayward, Kenosha, WI | November 2004

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Appetite is governed by our thoughts, but hunger is governed by the body. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)