Chocolate Toffee Recipe
2 C. sugar
1 C. water
1 C. butter
1/2 C. margarine
12 bars (1.55 oz. each) milk chocolate bars, such as Hershey's
1 lb. pecans, half coarsely chopped and half ground
Liberally butter the shiny side of two 18-inch sheets of aluminum foil. Lay one
out on a work surface or counter; place the other one out of the way but within
reach.
Place sugar, water, butter and margarine in a 3-quart saucepan over medium-high
heat. Stir mixture occasionally with a wooden spoon, without scraping the sides
of the pan, until butter and margarine melt and the mixture darkens and thickens
and registers 280� F. on a candy thermometer. This will take 30-40 minutes.
Add coarsely chopped pecans and begin to stir constantly for about 5 minutes, or
until the mixture registers 310� F. on candy thermometer. Be careful not to
scrape the sides of the pan.
Pour toffee at once onto one of the buttered sheets of aluminum foil. Spread it
out with a metal spatula until it is evenly 1/4 inch thick. Unwrap 6 of the
chocolate bars, break into pieces, and carefully scatter on top of hot toffee.
As chocolate melts, spread it evenly across toffee with a knife, spreading so it
reaches all the edges. Sprinkle with half the ground pecans.
Cover toffee with buttered side of second sheet of foil. Tuck in ends and sides
so the pecans don't scatter when you flip it over. Carefully flip toffee over
and remove top sheet of foil. Repeat spreading with chocolate and sprinkling
with nuts as described above.
Let the toffee cool, uncovered, for 4-5 hours, or until it is hard and chocolate
has set. Break cooled toffee into 1- or 2-inch pieces. They will keep in metal
tins or a resealable plastic bag in a cool place for up to 3 or 4 weeks. Makes
2-3 lb.
From ``Food Gifts for All Seasons,'' by Anne Byrn
Razzle Dazzle
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