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CANDY TOFFEE (Christy Johnson, Muscatine IA) Recipe

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This recipe for CANDY TOFFEE (Christy Johnson, Muscatine IA), by , is from FEAST OR FAMINE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Ginn

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter
2 1/4 cup sugar
1/4 cup water
8 oz. pecan halves
1 8 oz. Hershey bar

Directions:
Directions:
Set out and spray a large, heavy jelly roll size pan. Pour pecans on the pan. In a heavy,large pan cook butter, sugar, and water over medium heat stirring very frequently until mixture registers 310 (hard crack) on candy thermometer. This takes about 15-20 minutes, It is very hot and will turn a darker color, I often go 10 or 20 past 310. Carefully and quickly pour mixture over the nuts, let cool. Spread melted chocolate over top of toffee. Refrigerate until chocolate is set, break apart. Toffee freezes very well.

 

 

 

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