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Toffee

ID: 94 Canning

Yield/Servings: 3 dozen

Ingredients:

1 cup pecans, chopped
3/4 cup brown sugar, packed
1/2 cup butter
1/2 cup semi-sweet chocolate pieces

Instructions:
Butter baking pan, 9 x 9 x 2 inch. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over candy. While hot, cut into 1 1/2 inch pieces. Chill until firm.

Recipe Source: Bob Adams
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Toffee
ID: 94 Canning
	Yield/Servings: 3 dozen

Ingredients:
1 cup pecans, chopped 3/4 cup brown sugar, packed 1/2 cup butter 1/2 cup semi-sweet chocolate pieces

Instructions: Butter baking pan, 9 x 9 x 2 inch. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over candy. While hot, cut into 1 1/2 inch pieces. Chill until firm.

Recipe Source: Bob Adams Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.