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Ingredients
- 1 1/2 c. toasted pecans
- 1 1/4 c. firmly packed light brown sugar
- 2 Tbsp. water
- 1/2 c. sweet butter
- 1 tsp vanilla
- 1/4 tsp baking soda
- 6 ounce semisweet chocolate, in pcs or possibly minced
Directions
- In a food processor pulse the pecans till they are finely minced. Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet. Have the sheet, the vanilla and baking soda near the range.
- 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 till the mix reaches 285 degrees. Remove the saucepan from the heat and add in the vanilla and baking soda. Pour the toffee mix proportionately over the 7 by 10 rectangle on top of the nuts.
- Immediately scatter the chocolate pcs over the warm toffee. After about 5 min, spread the chocolate with a long metal spatula in an even layer. Dust the chocolate with the remaining minced pecans.
- Cold completely and break into irregular pcs. Stores in an airtight container for one month.
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