Recipe by Kitchen Queen
This candy is out of this world! A holiday tradition...also freezes well and makes a great gift. Doubles well, too (trust me, you'll need it).
Top Review by Georgeann Dodge
Great recipe Kitchen Queen! I used a candy thermometer and it took about 20 minutes to reach 300 degrees. I doubled the recipe with no problems. I didn't put my chocolate chips on for about 5 minutes after pouring boiling mixture in my pan, so that the toffee could set up a little. Also roasted my almonds and pecans at 350 degrees for about 6 mintues and made half a batch of each. Put in refrigerator to set. Delicious! DH was very impressed. Thanks again!
- 236.59 ml butter
- 236.59 ml sugar
- 2.46 ml salt
- 4.92 ml vanilla
- 236.59 ml pecans
- 236.59 ml chocolate chips
- 28.34 g white chocolate
- 12 pecan halves
Directions See How It's Made
- Melt the butter in a saucepan.
- Add sugar, salt and vanilla.
- Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
- Arrange 1 cup pecans on 8 inch square pan.
- Pour the boiled mixture over top and spread to cover evenly.
- Let toffee set up for 15minutes until slightly firm but still VERY warm.
- Sprinkle with chocolate chips and allow them to melt completely.
- Gently Spread chocolate to cover completely.
- Arrange pecan halves over top.
- Cool to set.
- Drizzle with melted white chocolate and let cool completely.
- Break into chunks to serve.