Ingredients
- 1 cup sugar
- 1 cup butter
- 1/4 cup water
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup, finely chopped pecans
How To3 Steps
Step 1
In medium size heavy sauce pan, heat sugar, butter, and water to boiling, Stirring constantly. Once to a boil, reduce heat to medium. Cook for about 13 minutes, or to 300F on a candy thermometer.
Step 2
Pour toffee onto ungreased large cookie sheet, spread evenly. Sprinkle with chocolate chips and let sit for 1 minute. Once chocolate is soft, spread evenly over the toffee. Sprinkle with pecans.
Step 3
Allow to cool at room temperature for about 1 hour, or until firm. Break into bite size pieces.
Chef's Notes
I highly recommend using a candy thermometer, if you have never made toffee before, this will really help determine when it is ready to pour.
When cooking toffee, make sure it is boiling, if it stops boiling, heat is too low, it will not set properly.
