Chocolate Pecan Toffee
Chocolate Pecan Toffee is an moderately easy dinner. Made with 2 sticks (1/2 lb.) lightly salted sweet cream land o lakes butter, 1 c. "c & h" brand white granulated sugar, 1 tbsp. karo light corn syrup, 2 tbsp. water and 24 oz. hershey's milk chocolate, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In a 2-quart saucepan, melt butter over lowest possible heat. Remove from heat and add sugar; stir until well blended.
Return to low heat and stir rapidly and thoroughly with a rubber scraper and continuously scrape the side and bottom of pot until the mixture reaches a full boil.
When the mixture reaches a full boil, add the corn syrup and water and mix well.
Cover the pan for a few minutes to allow steam to dissolve any sugar crystals which may have formed on the side of the pan.
Remove cover and, with a pastry brush dipped in just a little bit of water, wash down the sides of the pan to remove any crystals that may still be there.
π· Perfect Pairings
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