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Pecan Toffee
Nb persons: 0
Yield: Makes about 1 1/2 lbs.
Preparation time:
Total time:
Source: Bon Appetit Christmas Season 2000
| 1 c. (2 sticks) | butter |
| 1 1/2 c. | sugar |
| 1/4 tsp. | cream of tartar |
| 6 oz. | bittersweet (not unsweetened) chocolate, (or semisweet chocolate), finely chopped |
| 1 c. | coarsely chopped pecans, (about 5 oz.) |
Line 9" square baking pan with foil, overlapping sides. Butter foil. Melt butter in heavy saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310 on candy thermomter, stirring occasionally, abhut 11 minutes.
Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3" pieces. (Can be prepared 4 days ahead. Chill in airtight container.)
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