Double Treat Toffee 2 c Sugar 1 c Butter or margarine 1/4 c -water 1 ts Vanilla extract 2 1/2 c Semisweet chocolate morsels; -divided 2 c Pecans; finely chopped; -toasted; divided
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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
