Pecan Toffee

Oxmoor House
about 3 pounds


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2 cups butter
2 cups sugar
1/4 cup plus 2 tablespoons water
2 cups coarsely chopped pecans
1 (12-ounce) package semi-sweet chocolate morsels


Melt butter in a 3-quart saucepan over medium heat. Add sugar and water, stirring until sugar dissolves. Cook over medium heat, without stirring, until mixture reaches soft crack stage (295°).

Remove from heat; quickly add pecans, stirring well. Pour mixture into an aluminum foil lined 15- x 10- x 1-inch jellyroll pan. Let cool.

Melt chocolate morsels in top of a double boiler over simmering water. Spread chocolate over toffee. Cover and refrigerate until completely cooled and hardened. Break into pieces. Store in an airtight container.

Created date

February 2010