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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages. -Dianne Brooks, Augusta, Kansas Ingredients:
1 tablespoon plus 1-3/4 cups butter, softened, divided |
2 cups sugar |
1 tablespoon light corn syrup |
1 cup chopped pecans |
1/4 teaspoon salt |
1 pound milk chocolate candy coating, coarsely chopped |
Directions:
1. Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt.
2. Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool.
3. Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set. Yield: 2-1/4 pounds.
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