Toffee
- 1 c. sugar
- 1 c. butter (not margarine)
- 1 Tbsp. white Karo syrup
- 2 Tbsp. water
- 3/4 c. chopped pecans
- 1 c. melted semi-sweet chocolate chips
- 3/4 c. ground pecans
- Melt butter on low; stir in sugar and remove from heat.
- Stir until butter and sugar are completely mixed (no butter should be floating on top), approximately 5 minutes.
- Add Karo and water and return to heat.
- Cook until temperature on candy thermometer reaches 295u0b0.
- Add chopped pecans and turn onto buttered cookie sheet.
- As it cools, run spatula under candy to prevent sticking. When candy is pretty hard, spread 1/2 of chocolate on one side and sprinkle with 1/2 of ground pecans. Repeat with other side.
- When chocolate is completely dry, break candy into pieces. It should be stored in a cool place.
- Can be frozen.
sugar, butter, white karo syrup, water, pecans, semisweet chocolate chips, ground pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=957160 (may not work)