Serves: 12
Total Calories: 294
Melt sugar and butter in a saucepan over medium heat. Bring to a boil, stirring often; bring temperature of mixture to hard-crack stage of 300°–310° (you must use a candy thermometer). Watch carefully and do not burn.
Stir chopped and toasted pecans into butter and sugar mixture; mix well. Pour quickly onto a lightly greased 10x15x1-inch baking pan. Cool to the touch; score top. Cool completely and crack into pieces.
This Tidewater Toffee recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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