- 24
Ingredients
- 1 C. peacan halves
- 1 C. sugar
- 1 C. dark corn syrup
- 1 C. butter
- 1 C. heavy whipping cream
- 6 oz. Ghiradelli 60% Cocoa Bittersweet Chocolate Baking Bars
Preparation
Step 1
1. Preheat oven to 350°F.
2. Toast the chopped pecans on a baking sheet in the oven for 6-8 minutes or until fragrant.
3. Form a 10" square shell out of heavy duty aluminum foil with 1" high sides.
4. Place the shell on a baking sheet and set aside.
5. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305°F (hard-crack stage).
6. Stir occasionally until mixture becomes dark golden brown, then immediately remove the pan from the heat.
7. Stir in the vanilla extract.
8. Pour the mixture into the foil shell (may not reach the edges of the shell).
9. Cool at room temperature for 45 minutes, or until hard.
10. Melt the chocolate according to instructions.
11. Spread melted chocolate over the cooled toffee and lightly press pecans into chocolate.
12. Set a room temperature one hour, or until the chocolate is set.
13. Break toffee into pieces.
14. Store covered at room temperature for up to one month.