INGREDIENTS

INSTRUCTIONS

From: mb6668@tnessd.sbc.com (Cathy Burk (214+464-3176))
Date: 10 Dec 93 16:50:50 GMT
Place chocolate in a small saucepan or in a double-boiler top.  Set pan
over hot, not boiling water. Stir with wooden spoon until melted. Do not
allow steam or water to touch chocolate. Set aside.
Melt butter in a medium saucepan over medium heat.  Slowly add sugar,
stirring slowly but constantly.  Cook until sugar is dissolved.  Mixture
will no longer feel grainy when rubbed between fingers. BE CAREFFUL NOT TO
BURN FINGERS. MIXTURE IS VERY HOT! On my stove, this takes about 20 minutes
after the sugar has been added.
Add almonds to mixture.  Continue cooking over medium heat, stirring
constantly.  Mixture will be very thick.  (Don't be alarmed if butter
separates during cooking.  Just continue stirring.)  Cook until mixture
registers 300 degrees (hard crack stage) on candy thermometer.  At this
point, the mixture is amber-colored, starts to liquefy to syrup and begins
to smoke.
Pour immediately into buttered 15 1/2 x 10 1/2 x 1/2 inch deep cookie sheet
set on a wire cooling rack.  Spread mixture evenly over pan.  Set aside for
2 to 3 minutes, just until top sets.
Pour reserved chocolate over toffee.  Wait 30 seconds, then spread evenly
over top.  Sprinkle with chopped pecans.  Roll pecans gently with drinking
glass to press pecans into chocolate.  Set aside for several hours or
overnight until toffee is set.
Break toffee into uneven pieces.  Toffee can be store in tin in a cool spot
for up to 2 months.  (It won't be around that long!) Makes about 3 pounds.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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