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Recipe Summary

Yield:
1 3/4 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

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  • Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

  • Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.