Buttery Toffee (Print Version)
# Ingredients:
01 -
½ cup pecans, finely chopped.
02 -
¼ cup water.
03 -
1 cup semi-sweet chocolate chips.
04 -
1 cup regular sugar.
05 -
1 cup butter, no salt.
# Instructions:
01 -
Cover the pan with parchment paper.
02 -
In a thick, heavy pan, warm sugar, water, and butter on medium-low heat.
03 -
Use a wooden spoon to gently stir until butter's dissolved.
04 -
Cook on medium until mixture turns rich amber and hits 295°F. Takes around 15-20 minutes. Stir every now and then, lowering heat if it climbs too fast.
05 -
Dump the mixture onto the prepped baking sheet.
06 -
Spread chocolate chips on top of the hot toffee layer.
07 -
Give it 2-3 minutes to soften, then spread the chocolate evenly using a spatula.
08 -
Gently press the chopped pecans into the chocolate layer.
09 -
Leave it alone for a couple of hours to firm up at room temp.
10 -
Once firm, snap or chop it into pieces.
# Notes:
01 -
Skip making this on extra humid days.
02 -
Use quality wooden spoons and high-grade butter.
03 -
Watch the temp—don’t go past 300°F.
04 -
If the mix splits, add a hot tablespoon of water and whisk till it smoothens out.
05 -
Good for 2 weeks on the counter, 3 weeks in the fridge, or 3 months in the freezer.