An easy candy favorite at Christmas time.
- Ready In:
- 1 cup butter (only real butter can be used in this recipe)
- 1 cup sugar
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
- 1 cup coarsely broken pecans
- In heavy saucepan, combine butter, sugar, water, and salt.
- Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
- Immediately pour into ungreased 13"x9" pan.
- Cool until hard.
- Melt chocolate over hot, but not boiling water.
- Spread over toffee; sprinkle with nuts, pressing them into chocolate.
- Let stand 2-3 hours or chill 30 minutes.
- Break into bite-size pieces.
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I have been making this for years, and I have some suggestions... This candy is sensitive to humidity, and looses it's melt-in-mouth pop if you don't treat it right. If you put it in the refrigerator, water will condense on it when you take it out... you still have candy, but it is not very good now. DO NOT cool in refrigeration, then expose it to warm air. I cool my candy sealed from the air. I heat the chocolate chips by melting them on the hot candy, sealing it from air. So do THIS: pour the hot candy in a shallow oven pan, lined with good parchment (not the cheap stuff) quickly spreading it as thin as you want. If you cook a double batch just level it in the pan quickly, then sprinkle the chocolate chips of choice. sprinkle them in one layer, give then about 20 seconds to start melting, then start spreading them flat with a silicone spatula. over another 30 seconds to a minute the chocolate will be really well melted, spread it to the edges, sealing all the way to the edge so you see no visible candy. Sprinkle your nuts or other toppings, pressing them into the chocolate. Now let it cool. Once cool place a sheet of parchment on the counter, and carefully pull your slab out, and place it chocolate-side down on the parchment, and peel off the parchment from the bottom. Then take a large metal spoon, and break it up into chunks small enough for a candy dish, by smacking the sheet with the bottom of the spoon, using the spoon like a hammer. You know, like they do with the blue stuff in Breaking Bad... Make sure to get this batch into sealed bags as soon as possible so it stays fresh. Humidity is the enemy of your toffee.1Replies 1
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