Recipe - Butter Toffee

1 One half cup Toasted pecans
1 One fourth cup Firmly packed light brown
sugar
2 tablespoon Water
One half cup Sweet butter
1 teaspoon Vanilla
One fourth teaspoon Baking soda
6 ounce Semisweet chocolate; in
pieces or chopped

1. In a food processor pulse the pecans until they are finely chopped.
Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.
Have the sheet, the vanilla and baking soda near the range.

2. In a heavy, medium sized saucepan, combine the brown sugar, water, and
butter, and stirring constantly, bring to a boil. Stir often to prevent
burning until the mixture reaches 285 degrees. Remove the saucepan from the
heat and add the vanilla and baking soda. Pour the toffee mixture evenly
over the 7 by 10 rectangle on top of the nuts.

3. Immediately scatter the chocolate pieces over the hot toffee. After
about 5 minutes, spread the chocolate with a long metal spatula in an even
layer. Dust the chocolate with the remaining chopped pecans.

4. Cool completely and break into irregular pieces. Stores in an airtight
container for one month.
Recipe By : Elizabeth Jolls Giese EJGiese@AOL.COM

Posted to EATL Digest 14 November 96

Date: Fri, 15 Nov 1996 13:12:55 EST

From: Krista A Schmidt ozett@JUNO.COM