Butter, Candy, Christmas, Corn syrup, English Toffee, Food, Home, Pecan, Toffee
This is one of my mom’s recipes and she made it every Christmas and kept it in little Christmas tins. It is melt in your mouth delicious!! One year I thought I would just whip up a few batches for the Digger’s (I am trying that name out for Ricky) guys that he worked with. I waited until the night before he was going to give it out and guess what?!?! Batch after batch didn’t turn out!! I was determined I was going to master this and tried many, many times!! No telling how much money I spent trying. I later was visiting with my mom and aunt and I finally admitted that I couldn’t make their famous toffee. I commented that I hated to waste all that butter, which is what the recipe said, and they looked at me like I was crazy and started giggling. I was supposed to use MARGARINE!! Who knew! From then on I was one toffee making fool!
Who knew these two could be so sneaky!
Daddy will be joining us this year for our first Christmas/New Years without my mom and I hope this makes him feel loved.
Spread 2 cups chopped pecans on foil
Combine 1 cup sugar
2 sticks oleomargarine
1 T Karo light syrup
3 T cold water
Stir and cook to a hard crack stage-290 degrees on candy thermometer.
Pour over pecans and immediately lay on top 3 Hershey bars. Spread Hershey bars over toffee as they melt. Leave overnight and break into pieces.