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- 1 cup(s) sugar
- 1 cup(s) butter or margarine
- 1 tablespoon(s) water
- 2 tablespoon(s) white karo syrup
- 1 bar(s) large Hershey Bar
- 1 1/2 can(s) finely chopped nuts
- Combine and cook first 4 ingredients over medium heat until 290º
- Stir constantly, it burns easily
- Poir onto buttered cookie sheet, top with grated chocolate and spread lightly. Springle chopped nuts on top of chocolaste. refrigerate until chocolate is firm. Then break into small pieces.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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English Toffee Recipe at a Glance
- COURSE: Candy