Subj : 1/8 Nat'l Toffee Day - 2
To : All
From : Dave Drum
Date : Tue Jan 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
Uncle Dirty Dave's Archives
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