An easy candy recipe sure to impress. From the Naples (FL) Daily News, about 1984.
Servings: 6Prep Time: 5 minutes Cook Time: 10 minutes
1 cup butter
1 cup sugar
1 scant cup chopped pecans
Milk chocolate bar or chips
Put butter and sugar in microwave safe bowl. The mixture will rise and bubble so container should be tall enough not to spill over. A 4 cup Pyrex measure works for me. Microwave on high one minute, then stir to combine. Microwave on high 5-6 minutes, until toffee colored, a medium golden brown. Watch carefully as it can go past done very quickly. Pour all at once onto a rimmed baking sheet or jelly roll pan. Allow to set for a minute or two, then pour off the butter. (This is essentially clarified butter, and may be saved for other uses). Place broken chocolate bar or chips on surface of candy and the heat of the candy will soften it to spreadable consistency. Spread chocolate, sprinkle with nuts. Allow to cool completely and break apart by rapping it with a knife.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.