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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

DOUBLE TREAT TOFFEE Recipe

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This recipe for DOUBLE TREAT TOFFEE is from The Ronemous Family Cookbook Project, 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:  
2 cup Sugar
1 cup Butter or margarine
1/4 cup -water
1 teaspoon Vanilla extract
2 1/2 cup Semisweet chocolate morsels; -divided
2 cup Pecans; finely chopped-toasted; divided
Directions:
Directions:
Combine sugar, butter and water in a 3 quart saucepan. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.

Uncover and cook to hard crack stage (300 degrees).

Remove from heat, and stir in vanilla. Pour into a greased 15- x 10- x 1-inch jellyroll pan, quickly spreading mixture to edges of pan. Sprinkle 1-1/2 cups chocolate morsels over toffee; let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans.

Let candy stand until set. Place remaining 1-1/4 cups chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat. Run a sharp knife around edge of toffee in jellyroll pan. Carefully invert toffee onto a wax paper-lined cookie sheet.

Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans. Let stand until set. Break toffee into pieces. Store in an airtight container.

 

 

 

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