MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chocolate Toffee
Categories: Candies
     Yield: 1 servings

          -Nancy Speicher DPXX20A
     1 c  Butter or margarine
 1 1/4 c  Sugar
   1/2 ts Baking soda
     6 oz Semisweet chocolate pieces
   3/4 c  Pecans or walnuts;
          -finely chopped

  1. Line a 15-1/2 x 10-1/2 x 1" jellyroll pan with foil; lightly
 butter foil.
  2. In medium size heavy saucepan, combine butter and sugar, over
 medium heat, stir until mixture starts to boil.
  3. Simmer over low heat, covered, 3 minutes.
  4. Remove cover; continue cooking, stirring occasionally, to 290F on
 candy thermometer, or until a little dropped into very cold water
 separates into threads that are hard but not brittle.
  5. Remove from heat; quickly stir in soda. Pour onto preparaed pan.
  6. Sprinkle with semisweet chocolate pieces; let stand a few minutes
 to melt chocolate.
  7. With spatula, spread chocolate over entire surface; sprinkle with
 nuts.
  8. Refrigerate until firm - about 2 hours.
  9. Peel off foil; break candy into large pieces. Makes 1 lb.
  From McCalls Cookery No. 13

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