INGREDIENTS

INSTRUCTIONS

1. In a food processor pulse the pecans until they are finely chopped.
Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.
Have the sheet, the vanilla and baking soda near the range.
2. In a heavy, medium sized saucepan, combine the brown sugar, water, and
butter, and stirring constantly, bring to a boil. Stir often to prevent
burning until the mixture reaches 285 degrees. Remove the saucepan from the
heat and add the vanilla and baking soda. Pour the toffee mixture evenly
over the 7 by 10 rectangle on top of the nuts.
3. Immediately scatter the chocolate pieces over the hot toffee. After
about 5 minutes, spread the chocolate with a long metal spatula in an even
layer. Dust the chocolate with the remaining chopped pecans.
4. Cool completely and break into irregular pieces. Stores in an airtight
container for one month.
Recipe By     : Elizabeth Jolls Giese <EJGiese@AOL.COM>
Posted to EAT-L Digest 14 November 96
Date:    Fri, 15 Nov 1996 13:12:55 EST
From:    Krista A Schmidt <ozett@JUNO.COM>

A Message from our Provider:

“Jesus: the human face of God”