Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Butter - (2 sticks)

  2. 1 1/2 cups 297g / 10oz Sugar

  3. 1/4 teaspoon 1 1/3ml Cream of tartar

  4. 6 oz 170g Bittersweet or semisweet chocolate - finely chopped

  5. 1 cup 146g / 5.1oz Coarsely-chopped pecans - (abt 5 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line 9-inch square baking pan with foil, overlapping sides. Butter foil. Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310 degrees on candy thermometer, stirring occasionally, about 11 minutes. Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.) This recipe yields about 1 1/2 pounds.


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