Toffee
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
margarine
|
|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 1 | cup |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 c Eng walnuts;or |
walnuts
chopped |
*
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | pound |
dipping chocolate
|
* |
| ¾ | cup |
pecans
for top |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
margarine
|
|
| 118 | ml |
butter
|
|
| 355 | ml |
sugar
granulated |
|
| 237 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
|
walnuts
chopped |
*
|
||
| 5 | ml |
baking soda
|
|
| 226.8 | g |
dipping chocolate
|
* |
| 177 | ml |
pecans
for top |
|
Directions
Melt butters slowly; add sugar, water and salt.
Cook at low heat, stirring constantly until it reaches 212 degrees.
STOP STIRRING until candy reaches 236 degrees.
Add the walnuts and stir constantly until candy reaches 290 Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt and you can spread them out.
