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+XF/143+XC to 310+XF/155+XC (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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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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... "Liar: A lawyer with a roving commission." -- Ambrose Bierce
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