Wednesday, March 4, 2009

Melinda's Chocolate Toffee

This recipe is from an old Church of Christ recipe book.

1 cup chopped pecans or walnuts
1/2 cup butter
3/4 cup brown sugar
1 pkg (6-oz) semi-sweet chocolate chips

Very lightly butter the bottom of an 8-inch square pan. Spread the nuts in the bottom of the pan. In a 2-quart saucepan, combine the butter and brown sugar; bring to a boil. Boil the mixture for 7 minutes, stirring constantly. Pour the hot mixture over the nuts immediately. Allow to stand for a just a few minutes. Sprinkle the chocolate chips evenly over the candy. Cover the pan with a cutting board to keep the heat in. When chips are soft, spread evenly. Store in the refrigerator. Break into pieces to serve.

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