Featured Pinch Tips Video
- 1 lb
- butter, no exceptions
- 2 c
- granulated sugar
- 1 c
- sliced almonds
- 7 oz hershey chocolate candy bars
- 1/4 c
- pecans, in pieces
1Line a cookie sheet that has edges with waxed paper. I use a jelly roll pan.
2Combine butter and sugar in heavy pan on stovetop. Using a candy thermometer and stirring often, cook mixture until it reaches 310 degrees.
3Quickly stir in sliced almonds and turn out onto prepared wax paper lined pan.
4Top with broken Hershey bars and spread until even over all of toffee. Sprinkle with pecan pieces.
5Cool. Break into small pieces and store in airtight container.