English Toffee from Beth Uselton
1. Cook butter and sugar in saucepan over med heat. Stirring constantly.
2. When mixture reaches the hard crack phase remove from hear and stir in pecans.
3. Quickly pour onto cookie sheet or pizza pan ad spread from center with back of fork.
4. Place Hershey bars on top.
5. When melted spread with fork to cover toffee.
6. Refrigerate to cool
7. Break into pieces
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Tin cans worth (12 | ||
Recipe Makes: 4 Servings | ||
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Calories: 595 | ||
Calories from Fat: 591 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.6g | 88 % | |
Saturated Fat 30.8g | 154 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 122mg | 38 % | |
Sodium 14279.8mg | 492 % | |
Potassium 128.2mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 1.2g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 595
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