"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate-Topped Toffee Recipe

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This recipe for Chocolate-Topped Toffee, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Walker
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/2 tsp. salt
1 c. sugar
1/4 c. water
12 oz. chocolate chips
chopped pecans or almonds

Directions:
Directions:
Combine butter, salt, sugar and water in a 2-quart pan. Cook over medium heat, stirring constantly, until mixture boils. Cook without stirring until mixture reaches 285 degrees Fahrenheit (light crack stage).

Pour onto greased cookie sheet and cool until set. Melt chocolate chips and spread half over toffee. Sprinkle with 1/2 of chopped nuts. Chill until set and then loosen toffee with knife and flip over. Spread the rest of the chocolate on this side and sprinkle the rest of the nuts over top. Chill until set.

Break into bite-size pieces and store in an airtight container. Easy & delicious!!!

 

 

 

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