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"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 is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. sugar
1 C. butter or stick margarine
1/4 C. water
1/2 C. semisweet chocolate chips
1/2 C. finely chopped pecans
Directions:
Directions:
1. Heat sugar, butter, and water to boiling in heavy 2-qt. saucepan, stirring constantly; reduce heat to medium. Cook, about 13 min., stirring constantly, to 300º on candy thermometer or until small amount of mixture dropped into cut of very cold water separates into hard, brittle threads. (Watch carefully so mixture doesn't burn.)
2. Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4 inch thickness. Sprinkle with chocolate chips; let stand about 1 min. or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
3. Let stand at room temperature about 1 hr, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
Number Of Servings:
Number Of Servings:
about 36 pieces
Preparation Time:
Preparation Time:
20 min.

 

 

 

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