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pecan Toffee 1 Cup Butter
1 1/2 Cups Granulated Sugar
1/4 Teaspoon Cream Of Tartar
6 Ounces Bittersweet (not Unsweetened) Or
Semisweet Chocolate, Finely Chopped
1 Cup Coarsely Chopped Pecans line A 9-inch Square Baking Pan With Foil, Overlapping Sides. Butter Foil. Melt The 1 Cup Butter In A Heavy Medium Saucepan Over Medium Heat. Add Sugar And Cream Of Tartar And Stir Until Sugar Dissolves. Increase Heat To Medium-high. Brush Down Sides Of Pan With A Wet Pastry Brush. Cook Until Mixture Registers 310 Degrees F On A Candy Thermometer, Stirring Occasionally, About 11 Minutes. immediately Pour Toffee Into Prepared Pan. Let Stand 1 Minute. Sprinkle With Chocolate. Let Stand 2 Minutes To Soften. Spread Chocolate With The Back Of A Spoon Over Toffee Until Melted And Smooth. Sprinkle With Pecans. Refrigerate Until Firm. remove Toffee From Pan, Using Foil As An Aid. Break Into 3-inch Pieces. This Can Be Prepared Four Days Ahead, Then Chilled In An Airtight Container. |
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