Pecan Toffee
Pecan Toffee is an easy dinner. Made with 1 c. butter, 1 1/2 c. sugar, 1/4 tsp. cream of tartar, 6 oz. semi-sweet chocolate, finely chopped and 1 c. coarsely chopped pecans, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Line 9-inch square baking dish or pan with foil, overlapping sides.
Butter foil.
Melt butter in 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 wet pastry brush.
Cook to 310Β°, stirring occasionally, about 11 minutes.
Immediately pour toffee into pan, tipping to cover foil evenly.
Let stand 1 minute.
Spread chocolate with back of spoon over toffee until melted and smooth.
Sprinkle with pecans. Refrigerate until firm.
Remove from pan and break into pieces. Store in airtight container.
Makes 1 1/2 pounds.
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