TOFFEE – CANDY

TOFFEE – CANDY

Ingredients:
2 ¼ C sugar
1 ¼ C or 2 ½ sticks butter or margarine
½ C water 1 tsp. Salt
2 ½ C pecans
6 oz. Milk chocolate

Directions:
Butter 9×13 pan. Set aside. Combine sugar, butter, water and salt in 3-qt. Saucepan and bring to a boil over medium heat. Continue cooking and stirring until mixture registers 325° f on candy thermometer. Stir in all but 1/3 C of nuts. Pour into prepared pan, spreading evenly. Let cool. Spread with melted chocolate and sprinkle with remaining nuts. Cool. Break into pieces and serve.

WFT 57

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