TOFFEE CANDIES
by Jenny and Jodi

1 cup almond (or peanut or hazelnut or chashew) butter
1 cup honey
1-2 TBL butter
¾ cup chopped pecans

1. boil honey until it reaches 275 degrees F (about 8 to 10 minutes)
2. turn the heat off and add the rest of the ingredients – combine well
3. plunge the pot of toffee into a bowl of cold water to help cool and stiffen it 4. once the toffee is cooler, use a spoon or your fingers to drop balls of it in candy cups
5. put in the freezer or fridge to set – serve at room temperature