Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter |
| 2⅓ cup | Sugar |
| 1 pounds | Pecans; chopped |
| 1 cup | White corn syrup |
| 1 pounds | Semi-sweet chocolate or chocolate bar; shredded |
Cook butter, corn syrup & sugar to 280 degrees stirring constantly. Add nuts. Pour into 2 buttered cookie sheets. Coat top with shredded chocolate & nuts very quickly. Allow to melt. When cool, toffee may be broken into small pieces.
JUDY SCHIEFFLER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .