Chocolate toffee

Yield: 1 servings

Measure Ingredient
-Nancy Speicher DPXX20A
1 cup Butter or margarine
1¼ cup Sugar
½ teaspoon Baking soda
6 ounces Semisweet chocolate pieces
¾ cup Pecans or walnuts; finely chopped

1. Line a 15-½ x 10-½ x 1" jellyroll pan with foil; lightly butter foil.

2. In medium size heavy saucepan, combine butter and sugar, over medium heat, stir until mixture starts to boil.

3. Simmer over low heat, covered, 3 minutes.

4. Remove cover; continue cooking, stirring occasionally, to 290F on candy thermometer, or until a little dropped into very cold water separates into threads that are hard but not brittle.

5. Remove from heat; quickly stir in soda. Pour onto preparaed pan.

6. Sprinkle with semisweet chocolate pieces; let stand a few minutes to melt chocolate.

7. With spatula, spread chocolate over entire surface; sprinkle with nuts.

8. Refrigerate until firm - about 2 hours.

9. Peel off foil; break candy into large pieces. Makes 1 lb.

From McCalls Cookery No. 13

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