1 cup unsalted butter
1-1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans -- ground
Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.
Note: Kindly donated by San Francisco pastry chef Greg Léon. Yield depends on how large you break the pieces.
A cookie baker in minnesota Dec 15, 2008
Would make this again.
Wonderful!!!. I have made this for the last 3 years. Everyone loves this. Very simple recipe with great results. I know a few food snobs... And they ae wowed!!! Thanks alot for sharing.
Medical Assistant in Anchorage Dec 10, 2008
Would make this again.
Very easy to make, and a big hit with the family and friends
Jess Dec 13, 2007
Would make this again.
This is the best toffee ever! Beats a score bar or Heath any day!
Debra in Columbus, OH Dec 7, 2007
Would make this again.
Yummy...poured the toffee over sliced almonds and melted chocolate chips on top!
A cookie baker in Texas Dec 5, 2006
Would make this again.
This was the best toffee I have ever made. Perfect!
