English toffee #1
30 Servings
Ingredients
| Quantity | 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 |
Directions
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, .