I love trying new recipes and thought this one looked really good and would be great to package up for Christmas, so I gave it a go.
Start off by making the toffee.
I did not have a candy thermometer, so I was just hoping it would turn out.
Next I prepared the pan.
Reserved half of the pecans for the topping and chopped up all the chocolate (minus a few pieces that I enjoyed).
Once the toffee was done I poured it over the pecans in the pan, then sprinkled the chocolate pieces over it followed by the rest of the pecans. Due to the high temperature of the toffee the chocolate melts nicely.
Once hardens break into pieces and enjoy!
I brought a batch to work (I use them as my testers for many things) and they all just loved it. Then to my husband for the final test - he is a real chocolate and sweets lover and if he likes it, it's a keeper........well, he asked for second!!!
So, I will be making a few more batches before Christmas for sure, as this one is nearly gone.
Ingredients1 1/2 cups chopped pecans, divided
- 1 cup sugar
- 1 cup butter, softened
- 1/3 cup water
- 5 (1.55-ounce) milk chocolate bars, broken into small pieces
- Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
- Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
- Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.
You can go here for the complete recipe : http://www.myrecipes.com/recipe/pecan-toffee-10000000410629/