BUTTER TOFFEE PECANS

BUTTER TOFFEE PECANS image

Yield 6 cups

Number Of Ingredients 7

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1/2 cup (1 stick) butter
1/2 cup (1 stick) margarine
3/4 cup packed brown sugar, light or dark
3/4 cup white sugar
3 tablespoons water
1/4 teaspoon baking soda
3 cups pecan halves (walnuts, almonds, cashews or any combination of them may be substituted)

Steps:

In a medium sized heavy bottomed saucepan, combine butter, margarine, sugars and water. Cook, stirring constantly, over medium heat until butter melts and mixture starts to simmer. Stop stirring. Add candy thermometer with bulb tip well into mixture but not touching bottom of pot. Continue cooking, without stirring, until candy thermometer reads 305 degrees Fahrenheit. Remove from heat and quickly stir in baking soda, then nuts. Don't stir too long or toffee will turn cloudy and crumble when cool. Immediately transfer to large baking sheet that has been sprayed with vegetable oil cooking spay. Seperate nuts with two forks. At this point, some of the pecans may not have enough toffee covering them. After all nuts have been seperated, the toffee should be cool enough to handle but still warm enough to be pliable. Using your fingers and a fork, wrap extra toffee around any uncoated nuts. Can be stored in an airtight container when completely cool. These can be enjoyed as a snack or crushed and used as a topping for ice cream, bread pudding, cheesecake, pumpkin or sweet potato pie. Also great stirred into your favorite chocolate fudge recipe!