This recipe for English Toffee, by Linda Arthur, is from The Eagles Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C sugar 1 C butter 3 T water 1 tsp vanilla ½ C chocolate chips ¾ C pecans
Combine sugar butter and water in a heavy saucepan. Cook 300* (hard crack stage.) stirring constantly as it changes color add vanilla pour in to a 9X13 pan. Top with chocolate chips and spread as they melt. Sprinkle with pecans. Cool then break into pieces.
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