Betty Crocker Holiday Cookies 2007 - (Page 79) great for gift giving Toffee Prep Time: 35 Minutes Start to Finish: 1 Hour 35 Minutes Servings: About 36 candies 3. Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in tightly covered container. High Altitude (3500-6500 ft): Cook to 253°F to 255°F on candy thermometer. Nutrition Information Per Serving: 1 CaNdy: Calories 90 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 0g 1 cup sugar 1 cup butter or margarine ¼ cup water ½ cup semisweet chocolate chips ½ cup finely chopped pecans 1. In 2-quart heavy saucepan, heat sugar, butter and water to boiling, stirring constantly. Reduce heat to medium; cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) 2. Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to ¼-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans. Tip » HolIday HINt Packaging gifts for the holidays can be as fun as making them. Look for interesting containers like oversized coffee mugs or decorative boxes with lids (found in party stores), and fill with Toffee. Separate the layers with colored tissue paper or plastic wrap. Betty Crocker Most Requested RecipesTM 79
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