Serves: 5
Total Calories: 661
Yield: 2 pounds
Butter a 9x13-inch pan and set aside. Melt the butter in a heavy saucepan. Add sugar, water, and corn syrup; place a candy thermometer in the pan. Cook at a low boil, stirring occasionally. When the mixture reaches 300°, quickly add the pecans. Swirl the pan vigorously, and pour the mixture into the buttered pan. Spread the candy out when cool; invert onto wax paper and wipe away any excess butter from the bottom side.
Melt the chocolate over hot water. Spread on the smooth bottom side of toffee and let harden. Break candy into pieces and refrigerate. Can also be made with coarsely chopped macadamia nuts.
This Chocolate Pecan Toffee recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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