MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Toffee
 Categories: Candies
      Yield: 1 Pound
 
      1 c  Butter
  1 1/4 c  Sugar
    1/2 ts Baking soda
      6 oz Semisweet chocolate pieces
    3/4 c  Pecans or walnuts;
           - finely chopped
 
  Line a 15-1/2 x 10-1/2 x 1" jelly roll pan with foil; lightly
  butter foil.

  In medium size heavy saucepan, combine butter and sugar, over
  medium heat, stir until mixture starts to boil.

  Simmer over low heat, covered, 3 minutes.

  Remove cover; continue cooking, stirring occasionally, to 290°F on
  candy thermometer, or until a little dropped into very cold water
  separates into threads that are hard but not brittle.

  Remove from heat; quickly stir in soda. Pour onto prepared pan.

  Sprinkle with semisweet chocolate pieces; let stand a few minutes
  to melt chocolate.

  With spatula, spread chocolate over entire surface; sprinkle with
  nuts.

  Refrigerate until firm--about 2 hours.

  Peel off foil; break candy into large pieces.

  Recipe FROM: McCalls Cookery No. 13

  Posted by: Nancy Speicher (DPXX20A)
 
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