English Toffee

Etta Mae Peterson

1 c. sugar
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. sweet butter
½ c. finely-chopped pecans

Line a 10x15x1-inch jelly roll pan with wax paper. In 2-quart saucepan combine sugar and butter. Cook over low heat, stirring occasionally, until small amount of mixture dropped into water forms brittle strands or candy thermometer reaches 300°F (25 to 30 minutes). Quickly spread into prepared pan. Sprinkle chocolate chips over hot candy; let stand for 5 minutes. Spread melted chocolate evenly over the candy and sprinkle with nuts. Cool completely. Break into pieces. Yield: 1 ¼ pounds.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.