"Those who forget the pasta are condemned to reheat it."--Unknown

English Toffee Recipe

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This recipe for English Toffee, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Courvisier

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1 lb. butter
6 T. water
2 tsp. vanilla
3 small Hershey bars
3/4 c. chopped pecans or almonds

Directions:
Directions:
Place the first four ingredients in a saucepan.
Cook until brown - the color of a paper bag - about 10 minutes, stirring all the time to prevent burning.
Pour into a buttered fudge pan (cookie sheet).
Lay the Hershey bars across the hot mass and spread.
Sprinkle pecans across the top.
Cool and break into pieces.

Personal Notes:
Personal Notes:
From Grandma Helen Courvisier. A Christmas favorite!

 

 

 

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