Mildred's Toffee

Yield: Makes about 1 1/2 pounds

Ingredients

• 1 1/2  cups  chopped toasted pecans, divided
• 1  cup  sugar
• 1  cup  butter
• 1  tablespoon  light corn syrup
• 1/4  cup  water
• 1  cup  semisweet chocolate morsels

Preparation

Spread 1 cup pecans into a 9-inch circle on a lightly greased baking sheet.

Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.

Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.

Bourbon-Pecan Toffee: Substitute 1/4 cup bourbon for 1/4 cup water. Proceed as directed.

Almond Toffee: Substitute 1 cup chopped toasted slivered almonds for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sliced almonds for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.

Hawaiian Toffee: Substitute 1 cup chopped toasted macadamia nuts for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sweetened flaked coconut for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.