"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 cup chopped pecans 1/2 cup margarine 3/4 cup brown sugar 6 ounces chocolate chips.
Spread nuts evenly over bottom of a 8 inch square pan. Place butter and sugar in saucepan, and bring them to a boil. Boil for 7 minutes on low, stirring constantly. Pour immediately over nuts. Allow to stand for a few minutes. Sprinkle chocolate chips evenly over candy. Cover pan to keep the heat in. When chips are soft spread them. Break toffee in pieces and store in the fridge.
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