Butter Toffee

Title:
Butter Toffee

Yield:
24 Servings

Categories:
Chocolate,
Desserts,
Candy




Ingredients:





 1 1/2 c  Toasted pecans


 1 1/4 c  Firmly packed light brown


          -sugar


     2 tb Water


   1/2 c  Sweet butter


     1 ts Vanilla


   1/4 ts Baking soda


     6 oz Semisweet chocolate; in


          -pieces or chopped






 1. In a food processor pulse the pecans until they are finely chopped.


 Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.


 Have the sheet, the vanilla and baking soda near the range.


 


 2. In a heavy, medium sized saucepan, combine the brown sugar, water, and


 butter, and stirring constantly, bring to a boil. Stir often to prevent


 burning until the mixture reaches 285 degrees. Remove the saucepan from the


 heat and add the vanilla and baking soda. Pour the toffee mixture evenly


 over the 7 by 10 rectangle on top of the nuts.


 


 3. Immediately scatter the chocolate pieces over the hot toffee. After


 about 5 minutes, spread the chocolate with a long metal spatula in an even


 layer. Dust the chocolate with the remaining chopped pecans.


 


 4. Cool completely and break into irregular pieces. Stores in an airtight


 container for one month.


 Recipe By     : Elizabeth Jolls Giese 


 


 Posted to EAT-L Digest 14 November 96


 


 Date:    Fri, 15 Nov 1996 13:12:55 EST


 


 From:    Krista A Schmidt