Chocolate Covered English Toffee with Pecans
(photo from bing images)
1-2 Tbl.butter, for greasing cookie sheet
2cups butter (4 sticks / 1 lb.), softened
1 Tbl.light corn syrup
1/2 cupsemi-sweet chocolate chips
1/2 cupmilk chocolate chips
1 1/2 cupsground pecans
How to Make Chocolate Covered English Toffee with Pecans
- Grease a 15 x 10 x 1" pan with 1-2 tablespoons 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 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.