MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mary K. Sobesky's Toffee
 Categories: Five, Candy
      Yield: 48 Servings

      1 c  Butter
  1 1/2 c  Light brown sugar; packed
  1 1/2 c  Pecans; coarse chopped
      1 c  Semi-sweet chocolate chips

  Lightly grease a 13x9" baking pan. Have ready a cookie sheet and
  small bowl of ice water. Melt butter in a medium-size saucepan. Add
  sugar and bring to a boil, stirring constantly.

  Boil 10 to 12 minutes, stirring occasionally, until candy
  thermometer register 300°F/150C° to 310°F/155°C (hard-crack stage)
  or when a small amount drop into the ice water forms a brittle mass
  that snaps easily when pressed between finger. Stir in nuts. Pour
  into prepared pan. Sprinkle with chocolate chips.

  Cover pan with cookie sheet. This helps contain heat so the chips
  melt. When chips turn shiny, about 2 minutes, spread over toffee.

  Chill before cutting in 6 lengthwise slices and 8 slices across.
  Store airtight in a cool place up to 2 months.

  Source: Womans Day, Dec 1992

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