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Pecan Toffee Recipe

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This recipe for Pecan Toffee is from Pipkin 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:  
8 sticks butter
4 c, sugar
1 tsp Lecithin granules
1/4 c. Light corn syrup
2 to 3 packages Chocolate Bark (melting chocolate)
8-10 c. Pecans, finely chopped
Directions:
Directions:
In a Presto Electric Cooker/Fryer, melt butter at 250*. Add sugar, lecithin and corn syrup and cook at 350* until thermometer reads 310 (about 12 minutes). While Carmel is cooking, chop the pecans and set aside. Pour Carmel onto extra large cookie sheets and spread to edges. Let cool completely. Microwave (melt) 1/2 of the chocolate and pour over Carmel, spreading to edges. IMMEDIATELY pour 1/2 pecans onto chocolate. Let harden.
Lay out newspaper on counter, and turn Toffee onto counter. (Try not to break it). Melt remaining chocolate and pour over Carmel. IMMEDIATELY, pour remaining nuts onto chocolate. Let harden. Cut or Break toffee and store in air tight containers.
Yields 7-8 lbs. of Toffee.

 

 

 

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