Ingredients
- 1 c. butter, cut into chunks
- 1 1/2 c. granulated sugar
- 3 T. corn syrup
- 3 T. water
- 2 c. well-chopped pecans, toasted (divided)
- 1/2 lb. (8 oz.) chocolate, cut in chunks - milk, semi, (your choice)
Preparation
Step 1
Cover a baking sheet with wax paper; set aside.
In a med., thick-bottomed saucepan over med./med-low heat add butter. Wait a min. or 2 till butter starts to soften & melt. Stir in sugar, corn syrup, & water. Cook, stirring till mixture bubbling (lava-style) & candy thermometer hits 300º. Remove from heat; stir in 1 c. pecans.
Pour hot toffee on baking sheet. Spread to round 10-12-inches wide. Cool.
While toffee is cooling; melt half chocolate, in a microwave in 20-second bursts. Be sure the toffee has set up a bit & spread melted chocolate over top. Immediately sprinkle with 1/2 cup of the remaining pecans.
Wait 20 minutes, till chocolate firmed up. Carefully flip the toffee over. Melt the remaining chocolate & spread on second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.
Break toffee in pieces.