"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

English Toffee Recipe

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This recipe for English Toffee, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Langford
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb butter
1 c sugar
1/2 tsp. vanilla
1/4 c chopped, fine pecans

Directions:
Directions:
In heavy saucepan, put in butter an sugar. Set heat just
above medium. Stir lightly as butter melts. Continue stirring
(not beating) just to prevent burning. Stir until the mixture
turns a brown color (8-12 minutes). Hard crack (302
degrees) when tested. Remove from heat; stir in vanilla and
pecans. Pour into ungreased 7x11 pan. Break 2 hershey
bars in pieces and place on top. Spread. Let sit over night.
Turn pan upside down and the toffee should come out. Use
handle of knife (or whatever you can find) to break apart.

 

 

 

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