Butter toffee

 
                               Butter Toffee
 
 Recipe By     : Elizabeth Jolls Giese 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  c             toasted pecans
    1 1/4  c             firmly packed light brown sugar
    2      T.            water
      1/2  c             sweet butter
    1      t             vanilla
      1/4  t             baking soda
    6      oz.           semisweet chocolate, in pieces or chopped
 
 1.) In a food processor pulse the pecans until they are finely chopped.
 Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet.
 Have the sheet, the vanilla and baking soda near the range.
 
 2.) In a heavy, medium sized saucepan, combine the brown sugar, water, and
 butter, and stirring constantly, bring to a boil. Stir often to prevent
 burning until the mixture reaches 285 degrees. Remove the saucepan from the
 heat and add the vanilla and baking soda. Pour the toffee mixture evenly over
 the 7 by 10 rectangle on top of the nuts.
 
 3.) Immediately scatter the chocolate pieces over the hot toffee. After about
 5 minutes, spread the chocolate with a long metal spatula in an even layer.
 Dust the chocolate with the remaining chopped pecans.
 
 4.) Cool completely and break into irregular pieces. Stores in an airtight
 container for one month.
 
                    
 
 
 
 
 
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