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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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1-1/2 cups pecans, toasted
1-1/4 cups light brown sugar, firmly packed
2 tbsp. water
1/2 cup sweet butter
1 tsp. vanilla
1/4 tsp. baking soda
6 oz. semisweet chocolate, chopped
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Directions:
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1.) In a food processor pulse the pecans until they are finely chopped. Sprinkle half the pecans on a 7-10-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°F. Remove the sauce pan from the heat and add the vanilla and baking soda. Pour the toffee mixture evenly over the 7x10-inch 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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