Ingredients:
Candy Thermometer
2 sticks salted butter
2 blocks semi-sweet baking chocolate (red box)
1 1/3 cups sugar
1 cup chopped pecans (reserve 1/4 cup for topping)
1 tablespoon white Karo syrup
3 tablespoons water
prep:
-chop pecans
-put 1/4 cup in separate bowl and save for end of recipe
-spread sheet pan with butter
-set aside
-place butter, karo, water, and sugar in pot
-cook on 4 (NO LESS, NO MORE)
-cook butter mixture (stirring constantly) until thermometer reaches 300 degrees
-the color of the butter mixture will change through the process
-once thermometer reaches 300 degrees add 3/4 cup pecans
-pour out onto buttered sheet pan
-let sit 10 minutes to harden
-melt chocolate in microwave
-30 second intervals until melted
-scoop chocolate in spoon
-let chocolate stream off spoon drizzling it over toffee
-add remaining pecans over chocolate
-once toffee has set break toffee into uneven peices
Plate and Enjoy!
3 reviews:
OoooooOOOOOOooo!! I'm gonna have to try this!
Oh. My. Does. That. Look. Good.
This is the first time your blog has let me comment in forever! I wanted to say it's looking good over here, and lots of your recipes looked yummy. Even the meaty ones, but I think THIS is my favorite. Mmmmm.
Oh, and you have an award over at my place! ^_^
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