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Mildred's Toffee  Recipe

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This recipe for Mildred's Toffee , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Mills
Added: Thursday, March 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
11/2 c toasted pecan, divided
1 c sugar
1 c butter
1 Tbsp light corn syrup
1/4 c water
1 c milk chocolate morsels

Directions:
Directions:
Spread 1 c chopped pecans into a 9-inch circle on a lightly greased baking sheet. Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 degrees to 310 degrees (about 15 minutes). Pour sugar mixture over pecans on baking sheet. Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 c chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
ALMOND TOFFEE: Substitute 1 c chopped toasted slivered almonds for 1 c chopped pecans to sprinkle on baking sheet. Substitute 1/2 c toasted sliced almonds for 1/2 c chopped pecans to sprinkle over chocolate. Proceed as directed.
HAWAIIAN TOFFEE: Substitute 1 c chopped toasted macadamia nuts for 1 c chopped pecans to sprinkle on baking sheet. Substitute 1/2 c toasted sweetened flaked coconut for 1/2 c chopped pecans to sprinkle over chocolate. Proceed as directed
BOURBON-PECAN TOFFEE: Substitute 1/4-c bourbon for 1/4-c water. Proceed as directed.


Number Of Servings:
Number Of Servings:
1-1/2 Lbs

 

 

 

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