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Julie Morgan Hall Hays's Toffee

Source of Recipe


From "Being Dead Is No Excuse" by Gayden Metcalfe



List of Ingredients



• 1 pound butter
  
• 1 pound sugar (2 ½ cups)
  
• 1 pound chopped pecans
  
• 1 giant Hershey's bar
  






Instructions



1. Cook the butter and sugar together over medium heat, stirring often, until it is the color of the pecans. Add the pecans and spread this mixture on a buttered cookie sheet. Put in the icebox to harden.
   
   
2. Melt half the Hershey's bar and spread it on top of the hard toffee. Sprinkle the top with chopped pecans and put it back in the icebox to harden.
   
   
3. Flip the toffee over and spread the other side with the rest of the Hershey's and pecans. Harden again and break or cut the toffee into pieces.
   
   Makes about 2 to 3 pounds