"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Toffee Candy Recipe

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This recipe for Toffee Candy, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bettie Ahart, Rich's Family
Added: Friday, March 14, 2008


1 cup butter (2 sticks)
1 cup sugar
1 tablespoon light Karo syrup
1 tablespoon water
1 cup slivered almonds

1 12oz. bag milk chocolate chips
1 cup chopped pecans

1. Melt butter in saucepan.
2. Add next 4 ingredients. Cook over high heat stirring constantly until mixture darkens (about one shade darker than light brown sugar--this takes about 8-10 minutes).
3. Spread toffee quickly on cookie sheet to about 1/4" thickness.
4. Sprinkle chocolate chips evenly on top. Spread chips when melted. Top with chopped pecans.
5. Chill and then break apart into bite-sized pieces when cool.




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