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Toffee Recipe

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This recipe for Toffee, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Marie Dameron, Wolverton
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Cup Butter
1 3/4 Cup Sugar
1/3 Cup light or dark corn suryp
2 Cups Chopped Pecans or Walnuts
4 - 1oz. Squares Semi-sweet Chocolate
(Melted)

Directions:
Directions:
MELT BUTTER IN 2 QUART SAUCE PAN; ADD SUGR AND HEAT UNTIL DISSOLVED. ADD CORN SYRUP AND COOK OVER LOW HET, UNTIL MIXTURE REACHES 290. oR UNTIL DROPS OF SYRUP SEPERATE INTO HARD BAL IN COLD WATER. (NOT BRITTLE)
REMOVE FROM HEAT AND STIR IN 1 1/2 CUP NUTS.
PIUR UNTO UNGREASED 9X13 PAN.
SPREAD CHOLOLATE OVER TOFFEE; SPRINKLE WITH 1/2 CUP NUTS. BREAK IN PEACES .

Number Of Servings:
Number Of Servings:
Makes about 2 pounds.

 

 

 

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