---------- Recipe via Meal-Master (tm) v8.05
       Title: TOFFEE I
  Categories: Candies
       Yield: 1 Servings
       1 c  Butter
       2 c  Brown sugar; firmly packed
     1/4 c  Half and half
       1 ts Vanilla
     1/2 c  Semisweet chocolate pieces
            Pecans; finely chopped
   Recipe by: Los Angeles Times Melt butter over medium heat in large, heavy
   saucepan. Stir in sugar and half and half. Heat, uncovered, stirring
   occasionally, until sugar dissolves. Insert candy thermometer into mixture,
   being carefully not to touch bottom of pan. Continue cooking until
   thermometer reaches 280 degrees, moving wooden spoon across bottom of pan
   occasionally, but not stirring. Remove pan from heat. When bubbling
   subsides, add vanilla, stirring just enough to blend. Pour into
   well-buttered 8- or 9-inch square baking pan. Cool 10 minutes, then use
   sharp knife to score into squares. Cool to room temperature. Turn out onto
   wax paper. Melt chocolate pieces and spread onto candy. Sprinkle with
   finely chopped pecans. Refrigerate candy until firm. Break into pieces.
   Store airtight. Makes about 1 pound.
   By JOAN DRAKE Copyright Los Angeles Times