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  • 1/8 Nat'l Toffee Day - 3

    From Dave Drum@1:3634/12 to All on Sun Jan 7 15:11:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mildred's Toffee
    Categories: Five, Candy, Nuts, Snacks, Chocolate
    Yield: 1 1/2 pounds

    1 1/2 c Chopped toasted pecans;
    - divided
    1 c Sugar
    1 c Butter
    1 tb Light corn syrup
    1/4 c Water
    1 c Semisweet chocolate morsels

    Spread 1 cup pecans in a 9" circle on a lightly greased
    baking sheet.

    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 290°F/143°C to 310°F/155°C (about 15 minutes).
    Pour sugar mixture over pecans on baking sheet.

    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.

    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.

    Mildred Hayward, Kenosha, WI | November 2004

    RECIPE FROM: https://www.myrecipes.com

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  • From Dave Drum@1:18/200 to All on Tue Jan 7 20:49:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Matzo Toffee
    Categories: Snacks, Breads, Chocolate, Nuts
    Yield: 1 Pound

    4 (to 6) unsalted matzo
    Crackers
    1 c Butter; diced
    1 c (packed) brown sugar
    3/4 c Semisweet chocolate chips
    1 ts Shortening
    1 c Slivered almonds; toasted

    Line a 15" X 10" X 1" baking pan with foil; line the
    foil with parchment. Arrange crackers in pan; set aside.

    In a large heavy saucepan over medium heat, melt butter.
    Stir in brown sugar. Bring to a boil; cook and stir for
    3-4 minutes or until sugar is dissolved. Spread evenly
    over crackers.

    Bake at 350ºF/175ºC for 15-17 minutes (cover loosely
    with foil if top browns too quickly). Cool on a wire
    rack for 5 minutes. Meanwhile, melt chocolate chips and
    shortening; stir until smooth. Stir in almonds; spread
    over top. Cool for 1 hour.

    Break into pieces. Cover and refrigerate for at least 2
    hours or until set. Store in an airtight container.

    Sharalyn Zander, Jacksonville, Alabama

    Makes: 1 pound

    RECIPE FROM: https://www.tasteofhome.com

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