"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

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.

Mary Langford
Added: Sunday, February 10, 2008


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

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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