Prep 10 mins
Cook 30 mins
Crisp, rich toffee. I have been making this recipe for about 20 years. My family looks forward to the first batch of the season!
- 236.59 ml butter
- 236.59 ml sugar
- 29.58 ml water
- 236.59 ml semi-sweet chocolate chips
- 78.07 ml finely chopped pecans
- Prepare a 9 by 12 baking pan. I cut a piece of parchement paper to fit the bottom.
- In a heavy medium sized saucepan - put in 1 cup sugar and the butter. Melt over low-medium heat. Add water. Stir frequently. Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.
- When the mixture has reached 300 degrees, pour into prepared pan. This will - of course- be very hot! Put the pan on a heatproof surface. If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer. It does not have to be perfect, and the thick pieces will taste just fine! When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture. These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!) As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans. Tap the pan against the counter to "set" the nuts. Let cool. Break into pieces.