Name: English Toffee #1
Ingredients: 1 lb Butter; 2 1/3 c Sugar; 1 lb Pecans; chopped; 1 c White corn syrup; 1 lb Semi-sweet chocolate or chocolate bar; shredded

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
	English	Candy	30	Servings

INGREDIENTS

1	lb	Butter
2 1/3	c	Sugar
1	lb	Pecans; chopped
1	c	White corn syrup
1	lb	Semi-sweet chocolate or chocolate bar; shredded

INSTRUCTIONS

Cook butter, corn syrup & sugar to 280 degrees stirring constantly. Add
nuts. Pour into 2 buttered cookie sheets. Coat top with shredded chocolate
& nuts very quickly. Allow to melt. When cool, toffee may be broken into
small pieces.
JUDY SCHIEFFLER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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