Sees Toffee -- Quad-Cities Online Recipe Book
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Sees Toffee

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Ingredients

1 1/2 pounds finely chopped pecans
1 pound butter (no substitute)
4 cups sugar
26 plain Hershey bars, small size

Instructions

Reserve 1/4 cup pecans. Place one layer of pecans over bottom of 12x17-inch pan. Place a layer of chocolate bars over pecans. Melt butter in saucepan over medium heat. Add sugar and increase heat to medium-high heat. Stirring constantly, bring to boil. Continue to stir and boil until carmelized and toffee colored. Pour immediately over chocolate bars. Place remaining chocolate bars onto toffee. Top with remaining nuts and lightly press with back of spatula. Set on rack to cool several hours. Break into pieces.

Jodie Williams
Eldridge, Iowa



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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