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Graham Pecan Toffee




Source of Recipe


KRAFT


List of Ingredients




12 whole HONEY MAID Honey Grahams, broken into squares (24 squares)
1 cup sugar
1/4 cup (1/2 stick) margarine or butter
1/4 cup water
1/4 tsp. salt
1/4 tsp. baking soda
1 cup chopped PLANTERS Pecans
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted


Recipe



PLACE graham squares in greased 15x10x1-inch baking pan; set aside.
PLACE sugar, margarine, water and salt in medium saucepan; cook and stir on medium-high heat until mixture reaches 300°F on candy thermometer (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard brittle strands. Remove from heat; stir in baking soda. Immediately pour over grahams in pan; spread to evenly cover grahams.
SPRINKLE with pecans; cool. Drizzle with melted chocolate. Let stand at room temperature to harden. Break into pieces; store in airtight container at room temperature.