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Mildred's Toffee

Source of Recipe


Southern Living, November 2004






List of Ingredients



• 1-1/2 cups chopped toasted pecans, divided
  
• 1 cup sugar
  
• 1 cup butter
  
• 1 Tbsp light corn syrup
  
• 1/4 cup water
  
• 1 cup semisweet chocolate morsels
  






Instructions



1. Spread 1 cup pecans into a 9-inch circle on a lightly greased baking sheet.
   
   
2. Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290º to 310º F (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
   
   
3. Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
   
   Makes about 1-1/2 pounds.
   
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   VARIATIONS
   
   • Bourbon-Pecan Toffee:
   Substitute 1/4 cup bourbon for 1/4 cup water. Proceed as directed.
   
   • Almond Toffee:
   Substitute 1 cup chopped toasted slivered almonds for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sliced almonds for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.
   
   • Hawaiian Toffee:
   Substitute 1 cup chopped toasted macadamia nuts for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sweetened flaked coconut for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.