CHOCOLATE TOFFEE CANDY1/2 cup coarsely chopped pecans 1/2 cup butter 3/4 cup brown sugar, packed 1/2 cup semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295 degrees F) on candy thermometer. Immediately pour hot mixture over pecans, spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound Source: Farm Journal's Choice Chocolate Recipes
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