----------------------------NORMA WRENN NPXR56N----------------------------
2 c Sugar
1 c Butter or margarine
1/4 c -water
1 ts Vanilla extract
2 1/2 c Semisweet chocolate morsels;
-divided
2 c Pecans; finely chopped;
-toasted; divided
Combine sugar, butter and water in a 3 quart saucepan.
Cook over low heat, stirring gently, until sugar
dissolves. Cover and cook over medium heat 2 to 3
minutes to wash down sugar crystals from sides of pan.
Uncover and cook to hard crack stage (300 degrees).
Remove from heat, and stir in vanilla. Pour into a
greased 15- x 10- x 1-inch jellyroll pan, quickly
spreading mixture to edges of pan. Sprinkle 1-1/2 cups
chocolate morsels over toffee; let stand 1 minute or
until chocolate begins to melt. Spread chocolate
evenly over candy. Sprinkle with 1 cup chopped pecans.
Let candy stand until set. Place remaining 1-1/4 cups
chocolate morsels in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until
chocolate melts. Remove from heat. Run a sharp knife
around edge of toffee in jellyroll pan. Carefully
invert toffee onto a wax paper-lined cookie sheet.
Spread melted chocolate over uncoated side of toffee.
Sprinkle with remaining 1 cup chopped pecans. Let
stand until set. Break toffee into pieces. Store in
an airtight container. Yield: 2 pounds.
