English Toffee 1

2 cups sugar
2 cups chopped pecans
1 pound butter or margarine
4 cubes chocolate candy coating or
6 bars Hershey Milk Chocolate candy

Utensils: 2 quart heavy saucepan

Before cooking prepare for pouring and spreading hot mixture on strips of aluminum foil placed over several sheets of newspaper to insulate table or counter top on an area about 2 inch by 2 inch . Remove an equal amount of foil to cover and roll with rolling pin. Combine all ingredients except chocolate and cook on medium heat, stirring constantly. When boiling starts, begin timing. About 15 minutes is required. Mixture will darken and become thick and heavy. When done, spoon immediately onto foil. Cover with extra foil and roll to about 1/4 thickness. Uncover and score into squares with cutting wheel. Spread chocolate evenly over complete slab. Cool completely before breaking into serving pieces. Has good shelf life if individual pieces are wrapped in plastic film.

Serves 60.

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Cajun Country -- New Iberia, Louisiana