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Chocolate Pecan Toffee

Bridget
This toffee is the ultimate holiday treat! I always make a large batch and give it away to friends and neighbors as gifts during the season.
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Course Dessert

Equipment

  • Candy thermometer
  • Whisk
  • 15×10 inch baking pan
  • Spatula
  • 4-quart saucepan (or larger)

Ingredients
  

  • 4 sticks Salted Butter
  • 2 cups Sugar
  • 6 tbsp Water
  • 1 cup Pecan Pieces
  • 2 tsp Vanilla Extract
  • Ground Pecans (Pecan Dust)
  • 1 cup Semi-Sweet Chocolate Chips

Instructions
 

  • Cut the butter into small pieces and place in the saucepan along with the sugar and the water.
  • Put the stove on medium heat. Stir with a whisk continually until the mixture reaches 305 degrees on the candy thermometer.  It takes between 25-35 minutes usually. 
  • Once the mixture reaches 305 degrees, remove from the heat, add the vanilla extract and stir.  Watch out, because it will give off steam.
  • Then, add the pecan pieces to the mixture and stir.  
  • Pour the toffee into the greased pan and use the spatula to spread it out.
  • Sprinkle the chocolate chips on top of the toffee and wait a few minutes for them to soften.  You may need a little more than a cup depending on your sprinkle technique, so have the bag handy for more.  Then, spread them into a smooth layer with the spatula
  • Sprinkle the pecan dust on top of the chocolate
  • Put the toffee in the freezer/fridge for at least 30 minutes to cool. 
  • When the chocolate pecan toffee is hard, you can break it into bite-sized pieces and enjoy.