This toffee recipe comes from our wonderful neighbor in Minnesota, Mrs. Ruth, who makes this toffee each year for Christmas. It’s a favorite! One of her sister’s nieces makes it as gifts for 75 people, so it’s definitely popular. You’ll need a candy thermometer, and remember to grease (with butter) the pans before you start. Here we go!
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Mrs. Ruth’s Christmas Toffee Recipe
1 lb butter, salted (real butter!)
2 cups sugar
1 tablespoon vinegar
2 1/2 cups pecans, finely chopped
bar chocolate (about 16 oz. Break into pieces before melting. I like to go upscale with Ghirardelli Chocolate!)
Melt butter with vinegar. Add sugar and 1/2 cup pecans.
Boil over medium heat in a heavy 3 quart saucepan; stir constantly (it will burn easily!).
At 300 degrees on a candy thermometer (this usually takes about 30 min.) quickly remove saucepan from heat and immediately pour toffee onto 2 to 3 buttered pizza or cookie pans; spread thin.
Melt chocolate in a double boiler; spread over toffee. Sprinkle remainder of chopped pecans on top and press into warm chocolate. Let pans cool. Break toffee into bite-size pieces and store in an air-tight container. You won’t need a big container, because by the time you get the toffee INTO the container, there won’t be much left.