- 1 cup butter - (2 sticks)
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 6 ounces bittersweet or semisweet chocolate finely chopped (do not use unsweetened)
- 1 cup coarsely-chopped pecans - (abt 5 oz)
Line 9-inch square baking pan with foil, overlapping sides. Butter foil.
Melt 1 cup 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 310 degrees on candy thermometer, stirring occasionally, about 11 minutes.
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-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.)
This recipe yields about 1 1/2 pounds.