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English Toffee

Special thanks to: SP, Mount Vernon, IL Servings: 8 Directions: 1. Put 1 cup granulated sugar, 2 sticks of oleo or butter and 3 tablespoons of water in a heavy pan. 2. Cook for 10 minutes or until light brown (on high heat) stirring constantly. 3. Take off burner, quickly stir in 1 teaspoon vanilla, 1/2 to 3/4 cup of chopped pecans and pour a thin layer out on a buttered cookie sheet and spread out with spoon. 4. Sprinkle chocolate chips or Hershey bar squares across the hot mass and spread evenly. Sprinkle chopped Surratt Farms pecans on top and chill. Break into pieces. Special Notes: This is a recipe my grandmother used every Christmas.

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