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Recipe Summary

Yield:
about 3 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°).

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  • 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.

Source

Oxmoor House Homestyle Recipes

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