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English Toffee Recipe

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This recipe for English Toffee, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Brown
Added: Friday, February 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups grated pecans plus enough shelled pecans to cover baking sheet,
2 lbs butter,
1/4 cup light karo syrup,
3/4 cup water,
4 cups white sugar,
2 bags chocolate chips

Directions:
Directions:
Grease large baking pan with real butter, place shelled pecans 1 inch apart on baking sheet. Melt 2 lbs of real butter on med. high heat, add 1/4 cup light corn syrup, 3/4 cup water and 4 cups white sugar. Bring to a rapid boil and keep boiling until candy therometer reaches 282 degrees. Keep stirring and pour into baking sheet. Spread evenly with spatula. Add 2 bags of chocolate chips, spread chocolate mixture over toffee. Sprinkle with 4 cups of grated pecans.

Personal Notes:
Personal Notes:
This recipe was given to me by a true German imigrant, passed down through many generations of great German cooks.

 

 

 

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