- 1 cup sugar
- 1 cup butter
- 1/4 cup water
- 1/2 cup semi sweet chocolate chips
- 1/2 cup toasted pecans
1) In a heavy 2 quart saucepan, heat sugar, butter and water to boiling, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly to 300F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard brittle threads.
2. Immediately pout toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4 inch thickness. Sprinkle with chocolate chips, let stand 1 minute or until chips are completely softened, then spread evenly. Sprinkle with pecans.
3. Let stand at room temperature about 1 hour or refrigerate if desired until firm. Break into bite size pieces. Store in airtight container.
1. I didn't stir constantly as I was always taught in to not touch the pot when you are creating caramel. I used a wet brush and water to prevent crystallization.
2. I used a mix of dark and semi sweet chocolate, as well as more than 1/2 cup. 1/2 cup is clearly not enough!
3. I also used slivered almonds instead of pecans and did a quick toasting in the oven (350F for about 4-5min)
Although I waited for the thermometer to reach 300F, I don't think the toffee was quite ready as some of it was quite runny when I went to pour it on the sheet. I also didn't love the almonds, so I may actually try the pecans next time. Oh yes, there will be a next time. It is my goal to perfect toffee.
I swear my next recipe will have no toffee of toffee bits.
Meg's Rating: D-EE-LICIOUS!