I send this toffee to family every Christmas and they love it. I've found that at high altitude it's best to only cook it to 275 degrees or it can seize. Whoever Mildred is, wherever she is now, I owe you a debt of gratitude for this recipe. My far-flung family talks about it all year.
- 1 1/2 cups chopped toasted pecans, divided
- 1 cup sugar
- 1 cup butter
- 1 tablespoon light corn syrup
- 1/4 cup water
- 1 cup semisweet chocolate morsels
- Spread 1 cup pecans into a 9-inch circle on a lightly greased baking sheet.
- Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
- Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
- Bourbon-Pecan Toffee: Substitute 1/4 cup bourbon for 1/4 cup water. Proceed as directed.
- Almond Toffee: Substitute 1 cup chopped toasted slivered almonds for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sliced almonds for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.
- Hawaiian Toffee: Substitute 1 cup chopped toasted macadamia nuts for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sweetened flaked coconut for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.
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