Butter Crunch Toffee
Daddy’s favorite
Ingredients
- Baking spray
- 1 cup sugar
- 1 cup butter
- 3 tablespoons water
- 6 oz semi-sweet chocolate chips
- ½ cup pecans chopped
Instructions
- One hour before preparing, spray one cookie sheet with baking spray and freeze.
- Combine water, sugar and butter in a heavy saucepan and cook over medium high heat until candy thermometer reaches 300°F.
- Remove sheet pan from freezer and poor mixture over sheet pan and spread quickly.
- Sprinkle chocolate chips on top. They will soften quickly. Spread the chips on top. Sprinkle the pecans evenly over the chocolate. Let cool.
- Lift with spatula; break into pieces. Put in a tin. These will last for about two to three weeks in an airtight container.
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