Chocolate Pecan Toffee

Submitted by banad

"This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner!"

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 10

ingredients

• 1 cup butter
• 1 cup sugar
• 1 tablespoon corn syrup
• 3 tablespoons water
• 1⁄2 cup coarsely chopped pecans
• 1⁄4 cup finely chopped pecans
• 3⁄4 cup chocolate chips

directions

1. Butter sides of heavy saucepan.
2. Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
3. Remove from heat.
4. Spread coarsely chopped nuts evenly on a 9x9" baking pan.
5. Pour sugar mixture onto baking pan.
6. Spread to edges with a wooden spoon.
7. Place finely chopped nuts on sugar mixture.
8. Place chocolate chips on top of sugar mixture, then wait for them to melt.
9. Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
10. Put in cool place to harden.
11. Break into pieces, and store covered in a refrigerator.

Reviews

[Linda Thomas]

My family loved the toffee. I personally don't care for chocolate and the nuts, so I made it plain and it was delicious. Thanks for a yummy and absolutely simple recipe.

 

[sophroniacalhoun]

Excellent recipe..this was my first attempt at making candy and it was a big success. Thanks banad for a great recipe. Thanks also to the raters who gave good tips also. Will probably make another batch for my daughter's teachers tomorrow :-)

 

[Sue Steinmetz]

FANTASTIC! I've been looking for a recipe like this for years - FINALLY! Tastes great! I omitted the nuts cause no one likes them and did not have any problems. Thank you for sharing!

 

[KWB5015]

This recipe totally kicks you-know-what!!! Loved it. Awesome. Follow just as-is and you'll agree. Per Alton Brown, the addition of corn syrup minimizes sugar crystallization. I double the recipe and made one pan of walnut and one pan of pecan. Will do again with almonds. Fast and tasty!

 

[fitnfamished]

Easy and tasty however I was not clear on the recipe itself. How large of a baking pan? Did it need to be greased? I ended up using a 9x13 sprayed w/Pam which was too large so the toffee was very thin. Seemed the chocolate was too thick so I'd reduce the chips by 1/2 a cup and use a square baking pan. I also didn't put the top layer of nuts (I had doubled the bottom amount) so the choc & toffee layers separated when I broke them into pieces. I now know not to omit the middle layer as it helps the choc adhere to the toffee. I'll make this again w/the above changes.