"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 Recipe

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This recipe for Toffee, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Soderberg Kyle
Added: Tuesday, October 28, 2008


1 1/3 cups chopped pecans
4 sticks of butter
2 1/2 cups sugar
2 T. light corn syrup
6 Hershey bars

-Take all but a handful of pecans and sprinkle on greased cookie sheet.
-Chop the rest of the pecans to a fine powder.
-Unwrap chocolate bars and set aside
-Melt butter, sugar, corn syrup slowly for 20-30 minutes until mixture reaches 350 on a candy thermometer, stir constantly (it will turn caramel colored.)
-Pour over nuts.
-place chocolate bars over mixture.
-When melted, spread with the back of a spoon until covered.
-Sprinkle top with powdered pecans.
-Let cool, harden in fridge.
-Break apart with a sharp knife.

Personal Notes:
Personal Notes:
I make this every year for Christmas gifts. The neighbors start asking me in November if I will be making it again!




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