Subj : 1/8 Nat'l Toffee Day - 2
To   : All
From : Dave Drum
Date : Tue Jan 07 2025 20:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mildred's Toffee
 Categories: Five, Candy, Nuts, Snacks, Chocolate
      Yield: 1 1/2 pounds
 
  1 1/2 c  Chopped toasted pecans;
           - divided
      1 c  Sugar
      1 c  Butter
      1 tb Light corn syrup
    1/4 c  Water
      1 c  Semisweet chocolate morsels
 
  Spread 1 cup pecans in a 9" circle on a lightly greased
  baking sheet.
  
  Bring sugar and next 3 ingredients to a boil in a heavy
  saucepan over medium heat, stirring constantly. Cook
  until mixture is golden brown and a candy thermometer
  registers 290°F/143°C to 310°F/155°C (about 15 minutes).
  Pour sugar mixture over pecans on baking sheet.
  
  Sprinkle with morsels; let stand 30 seconds. Spread
  melted morsels evenly over top; sprinkle with remaining
  1/2 cup chopped pecans. Chill 1 hour. Break into
  bite-size pieces. Store in an airtight container.
  
  BOURBON-PECAN TOFFEE: Substitute 1/4 cup bourbon for 1/4
  cup water. Proceed as directed.
  
  ALMOND TOFFEE: Substitute 1 cup chopped toasted slivered
  almonds for 1 cup chopped pecans to sprinkle on baking
  sheet. Substitute 1/2 cup toasted sliced almonds for 1/2
  cup chopped pecans to sprinkle over chocolate. Proceed
  as directed.
  
  HAWAIIAN TOFFEE: Substitute 1 cup chopped toasted
  macadamia nuts for 1 cup chopped pecans to sprinkle on
  baking sheet. Substitute 1/2 cup toasted sweetened
  flaked coconut for 1/2 cup chopped pecans to sprinkle
  over chocolate. Proceed as directed.
  
  Mildred Hayward, Kenosha, WI | November 2004
  
  RECIPE FROM: https://www.myrecipes.com
  
  Uncle Dirty Dave's Archives
 
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.... Appetite is governed by our thoughts, but hunger is governed by the body.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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