- 1 C butter
- 1 1/2 C sugar
- 1/4 t cream of tartar
- 6 oz bittersweet or semisweet chocolate, finely chopped
- 1 C coarsely chopped pecans (about 5 oz)
Preparation time 15mins
Cooking time 75mins
Line 9" square baking plan with foil, overlapping sides. Butter foil. Melt butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310F on candy thermometer, stirring occasionally, about 11 min.
Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and smooth. Sprinkle with pecans. refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3" pieces. Can be prepared 4 days ahead. Chill in airtight container.