In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. From Tony Balano.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (10%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 13mg||4 %|
|Sodium 45.5mg||2 %|
|Potassium 223.4mg||6 %|
|Total Carbohydrate 333.9g||98 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 331.9g|
|Protein 4.4g||6 %|
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Calories per serving: 1466
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