This is my Toffee recipe. But do not try this unless you have a
good candy thermometer. And you can't make this if you are sitting
under a low pressure system. It affects the way the sugar crystals
form.
In a heavy pan slowly melt 1 cup butter. In this is recipe you don't
want to use margarine. Only butter will do!
Add one cup of sugar, 2 tablespoons of water, 1 tablespoon of corn
syrup (White Karo works best)
Cover and bring to a boil. Remove the cover and insert your candy
thermometer. Lower the heat to low and continue cooking until the
temperature reaches 290 degree F. During cooking, you'll have
to stir once in a while to keep it from sticking or burning.
Once the temperature reaches 290, remove from heat and immediately
add 3/4 cup finely chopped pecans. Pour onto a greased jelly roll
pan, or a cookie sheet with sides. I tilt my pan until the mixture
spreads evenly over the pan. Do not stir or shake the pan back and
forth.
Let cool for 8 - 10 minutes, then sprinkle a cup of chocolate chips
over the surface. Let them melt, then spread over the candy. Sprinkle
more chopped pecans over the chocolate if you want.
(Additional pecans are optional)
Cool for several hours. Break into pieces and try not to eat it all.
I had to make two batches this year. The grown kids and even
friends love this stuff.
Merry Christmas.
Allison Knight
www.AllisonKnight.com
'Heart-warming Romance with a Sensual Touch'
"Battlesong" the sequel to "Heartsong" coming
in August from Champagne Books.
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