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  Pecans; toasted, chopped,
           - 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.

  Recipe by Mildred Hayward, Kenosha, WI, Nov 2004

  Recipe FROM: https://www.myrecipes.com

  Uncle Dirty Dave's Archives

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