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Ingredients
- Directions:
- 1 ½ 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 oil; 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 degrees (hard crack stage).
- ● Pour over pecans in pan; sprinkle with chocolate pieces. Let stand 30 seconds.
- ● Sprinkle with remaining ½ cup pecans. Chill 30 minutes.
- ● Break up toffee using a mallet or rolling pin.
Preparation
Step 1
● Store in an airtight container.