English toffee #1

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.


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

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