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Chocolate Pecan Toffee




Source of Recipe


Adapted from The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook


List of Ingredients




1-1/2 cups granulated sugar

6 tbsp water

2/3 cup corn syrup

1 lb (450 g) butter, cut in 1-inch pieces

2-1/2 cups pecans, coarsely chopped, toasted

12 oz (350 g) semisweet chocolate

4 oz (120 g) milk chocolate

Recipe



Line 12-by-18-inch jelly roll pan with silicone mat.

Heat sugar and water in large pan on medium-low until sugar is dissolved, about 5 minutes. Stir in corn syrup and butter. Increase heat to high and bring to boil. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 300F on candy thermometer, 30 to 35 minutes. Quickly stir in 1 cup pecans. Pour on to lined jelly roll pan. Using metal spatula, spread to thinly cover silicone mat. Cool to room temperature.

Melt chocolates in heatproof bowl over pan of simmering water. Spread on hardened toffee. Sprinkle remaining pecans on top, pressing in lightly with fingers.

Chill in fridge until chocolate sets. Lift toffee off mat and break into chunks. Store in airtight container.