*This is the South's answer to English Toffee!
1 cup chopped pecans
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup semi-sweet chocolate chips
Butter a 9x9x2-inch square pan. Spread pecans out evenly on bottom of pan. In heavy saucepan over medium heat, heat sugar and butter to boiling, stirring constantly. Boil 7 minutes or until thermometer reaches hard crack stage of 300 °, stirring constantly. Immediately spread over pecans. **Sprinkle with the chocolate chips, then cover pan with a cookie sheet and allow to set about 1 minute or until chips soften. Spread softened chocolate over candy. While hot, cut into squares. Refrigerate until firm. Will make 3 dozen 1 1/2-inch candies.
**Note: I often have a double boiler of dipping chocolate going when I make these anyway, so often I just spread that over the top, allow to set slightly, cut the bars and cool. Then after I break the bars apart, I go back and dip the bottoms of the squares into the chocolate as well, transferring to wax paper to cool.
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