On Sat, 22 Aug 2015 18:03:01 -0600, Janet B >
wrote:

> On Sat, 22 Aug 2015 13:44:59 -0700, sf > wrote:
>
> >On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> > wrote:
> >
> >> For you, sf:
> >>
> >>
> >>
> >> I make my toffee using a shallow (1") buttered deep pan. It is really
> >> old, light-colored, wimpy, actually, which helps when I pop the sheet
> >> of toffee out when it's cool. I like to break it into irregular
> >> pieces, myself.....don't need none of them equal squares. LOL.
> >>
> >> Toffee Crunch Nancy Dooley
> >>
> >
> ><snip>
> >
> >Thanks! Looks like even *I* can make them... and I might.
>
> Same idea as above, just easier.
> Toffee
> 1/2 cup butter
> 3/4 cup brown sugar
> Bring to a boil over medium heat, boil 7 minutes, stirring constantly.
> Pour into a 9x9 greased pan. Cover with chopped nuts. Sprinkle one
> cup of chocolate chips over it. Cover with a towel until the
> chocolate is melted. Spread the chocolate and refrigerate. Break
> into pieces. Store in refrigerator.
> Janet US

Thanks!

--

sf