1 Picture
Ingredients
- Yield: approximately 6 servings
- 2 cups unsalted butter
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1/4 cup mater
- 2 tablespoons light corn syrup
- 2 cups finely chopped pecans,divided
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 (16-ounce) packages semisweet chocolate morsels
Details
Adapted from tasteofthesouth.com
Preparation
Step 1
1. Line a rimmed baking sheet with parchment paper. Set aside.
2. In a large saucepan, melt butter over medium heat. Stir in sugars, 1/4 cup water, and corn syrup. Cook over medium heat, stirring frequently, until sugar dissolves and a candy thermometer reads 240°, 10 to 15 minutes. Stir in 1 cup pecans. Continue cooking until a candy thermometer reads 300°, approximately 5 minutes. Remove from heat. Stir in vanilla and salt. Pour mixture onto prepared pan. Let cool until hardened, 1 to 2 hours.
3. Melt chocolate according to package directions. Break toffee into pieces. Using two forks, dip each piece in melted chocolate, letting excess drip off; return to pan. Sprinkle evenly with remaining 1 cup pecans. Refrigerate until chocolate hardens, approximately 1 hour. Store in an airtight container up to 2 weeks.
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