Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 2 cups butter, softened, divided

  2. 2 cups sugar

  3. 1 tablespoon light corn syrup

  4. 1/4 teaspoon salt

  5. 1 cup milk chocolate chips

  6. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 pounds.


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