1 cup granulated sugar
1 cup butter
1 (6-ounce) package (1 cup) semi-sweet real chocolate chips
1/4 cup finely chopped pecans, almonds or walnuts
Combine sugar and butter in heavy 2-quart saucepan. Cook over medium
heat, stirring occasionally with a wooden spoon, until candy thermometer
reaches 300°F or small amount of mixture dropped into ice water forms
brittle strands (25 to 30 minutes).
Quickly spread into 15x10x1-inch jelly-roll pan. Sprinkle chocolate chips
over hot candy; let stand 5 minutes. Spread melted chocolate evenly over
candy; sprinkle with pecans. Cool completely; break into pieces.
TIP: Stir occasionally and gently with a wooden spoon until mixture
reaches 260 to 265°F (127 to 130°C). Continue cooking, stirring as few
times as possible, until mixture reaches 300°F (149°C). Stirring too much
contributes to toffee separating. It is important to keep the mixture from
burning, so stir gently once in a while.
TIP: Store butter toffee in an airtight container in a cool, dry place. Do not
Date: April 27, 2002