Toffee

Mmmm, I look forward to the Holidays just so I can make toffee!  What better excuse to make one of my favorite treats than all the potlucks and get-togethers!  I am going to try this one dairy free this year, and I am confident it will turn out nicely.  This recipe is from Betty Crocker's New Cookbook.  This is sure to be a crowd pleaser and a favorite holiday tradition.

Ingredients:

1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate."  If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)

1.  Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.) 

2.  Spread pecans in pan.  Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly.  Boil 7 minutes, stirring constantly.  Immediately spread evenly over pecans.  Sprinkle with chocolate chips. 

3.  Cover pan with cookie sheet.  Let stand about 1 min or until chocolate chips soften.  Spread softened chocolate over candy.  Cut into 1 1/2 inch squares while hot.  Refrigerate uncovered about 2 hrs or until firm.

I usually double the recipe.  Take care to boil it long enough.  If it still acts sugary, give it another minute or two.  I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil.  Enjoy!