Posted by: Mark, Transforming . . . | January 3, 2012


Toffee  — Christmas 2010
1/2 pound Salted Butter
1 Cup + 1 Tablespoon Sugar
Deep Pot and stir on medium to medium high heat.  Stir Constantly until it gets creamy smooth with brown color of caramel.  I like to stir the glaze off the bottom of the pan so that the color gets added to the toffee base and this makes the pan easier to clean.  There’s a short time window between the right color and burning the batch.
Use oven mitts and pour onto cookie sheet.  Another very short time window to tilt the cookie sheet back & forth to evenly spread on sheet.  Allow it to cool.
6 ounces Hershey Milk Chocolate (I used various Trader Joe’s milk chocolate)
Melt in microwave or double boiler.  Spread on top of cooled toffee base.
Sprinkle with Ground Pecans.  Use pancake turner to push the pecans into the warm chocolate so more stay on the finished, cooled toffee.
Best to make on a colder/dryer day.
I believe this came from Lori Hilger’s Grandmother on the farm in southern IL.
Please share your favorite recipe . . . and . . .
Feel Peace . . . and Be Transformed . . .

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