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Ingredients
- 1 cup butter (I only used Imperial but would like to try it with real butter)
- 1 cup white sugar
- 1/2 cup chocolate chips or just a little more
- 1 cup pecans broken into coarse pieces
Preparation
Step 1
Line a 9 x 13 in pan with waxed paper and sprinkle about 2/3 of the pecans over wax paper in about an inch from the sides of the pan. Have the choc. chips and rest of nuts ready to use.
Combine the butter and the sugar in a saucepan over medium heat and stir with a wooden spoon till the liquid reaches 300 degrees on a candy thermometer. Quickly stir in 1 teaspoon of vanilla and then quickly pour over nuts going back and forth (don't just pour it in the middle as it sets up fast and won't spread over the nuts) Quickly sprinkle the rest of the nuts and choc. chips over toffee. Spread the choc. chips over toffee when they soften. Refrigerate till cooled then remove from pan and peel off waxed paper and break into pieces.