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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon Ingredients:
1 tablespoon plus 2 cups butter, softened, divided |
2 cups sugar |
1 tablespoon light corn syrup |
1/4 teaspoon salt |
1 cup milk chocolate chips |
1 cup chopped pecans |
Directions:
1. Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
2. In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 pounds.
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