Serves: 36
1. Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly reduce heat to medium. Cook, about 13 minutes, stirring constantly, to 300° on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
2. Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
3. Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Piece: Calories 90 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 15mg Sodium 35mg Carbohydrate 7g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit 1 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Toffee recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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