Yield: 30 Servings
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .