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  • 1/8 Nat'l Toffee Day - 2

    From Dave Drum@1:18/200 to All on Thursday, January 06, 2022 05:51:12
    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 (6 oz) semi-sweet chocolate
    - chips

    Lightly grease a 13" x 9" 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.

    Makes 48.

    Source: Womans Day, December 1992.

    RECIPE FROM: http://recipesource.com

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  • From Dave Drum@1:3634/12 to All on Sunday, January 07, 2024 15:11:00
    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 (6 oz) semi-sweet chocolate
    - chips

    Lightly grease a 13" x 9" 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 300ºF/150Cº to 310ºF/155ºC
    (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.

    Makes 48.

    Source: Womans Day, December 1992.

    RECIPE FROM: http://recipesource.com

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  • From Dave Drum@1:18/200 to All on Tuesday, January 07, 2025 20:49:00
    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

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