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Toffee Crunch




Source of Recipe


from the cookbook, "Cooking Through Rose Colored Glasses"


Recipe Introduction






List of Ingredients




2 sticks margarine (1/2 lb.)
1 cup sugar
2 tablespoons water
1 tablespoons light corn syrup
1/2 cup semi-sweet chocolate pieces
2/3 cup of chopped pecans



Recipe



In 2 quart heavy saucepan, over low heat, melt margarine. Add sugar and stir until melted. Stir in water and syrup. Continue cooking over low heat without stirring, until 1 teaspoon of mixture is brittle when dropped into cup of cold water (290 degrees on candy thermometer). Pour at once into shallow buttered pan. Cool. Place chocolate over hot, not boiling, water until soft. Stir to blend, spread over cool candy. Sprinkle with nuts, patting them down. To serve, chip candy into irregular pieces. Option: Prepare by spreading the pecans into an unbuttered 10 x 15 inch pan and pouring the cooked candy mixture over them. Use a large (8 oz.) milk chocolate bar, finely grated, to sprinkle over the warm candy mixture (instead of the semi-sweet chocolate).