TOFFEE - GHIRARDELLI ENGLISH

By akselden

Ingredients

• 3/4 C. pecans, finely chopped
• 1 C. butter
• 1 C. sugar
• 2 T. water
• 1 tsp. vanilla extract
• 1/8 tsp. salt(optional)
• 8 oz. Ghirardelli 60% Cocoa Bittersweet
• Chocolate Baking Bars

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350°F.

2. Toast the chopped pecans on a baking sheet in the oven for 6-8 minutes, or until fragrant.

3. Form a 10" square shell out of heavy duty aluminum foil with 1" high sides.

4. Place the shell on a baking sheet and set aside.

5. In a heavy saucepan, cook the butter, sugar, water and salt over medium heat until the temperature reaches 305°F (hard crack stage).

6. Stir occasionally until mixture becomes dark golden brown, then immediately remove the pan from the heat.

7. Stir in the vanilla extract

8. Pour the mixture into the foil shell (may not reach the edges of the shell).

9. Cool at room temperature for 45 minutes or until hard.

10. Melt the chocolate according to instructions.

11. Spread melted chocolate over the cooled toffee and lightly press pecans into chocolate.

12. Set at room temperature one hour, or until the chocolate is set.

13. Break toffee into pieces.

14. Store covered at room temperature for up to one month.