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TOFFEE RECIPE

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INGREDIENTS

1 cup coarsely chopped pecans

1 cup unsalted butter

1 cup granulated sugar

½ teaspoon kosher salt

1 teaspoon vanilla extract

1 cup milk chocolate chips

DIRECTIONS

Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped pecans in a single layer on top of the parchment.

1 cup coarsely chopped pecans

Add butter, sugar, and salt to a heavy bottomed 3 quart pot.

1 cup unsalted butter,1 cup granulated sugar,½ teaspoon kosher salt

Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290°F to 300°F, or “hard crack” on a candy thermometer.

Once the candy has reached 290°F-300°F, remove from heat and gently stir in the vanilla extract.

1 teaspoon vanilla extract

Carefully pour the mixture over the chopped pecans.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

1 cup milk chocolate chips

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place.

See also  Creamy Graham Cracker Cheesecake with a Buttery Crust
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