Recipe: Toffee (Martha Stewart)

TOFFEE

"The pans recommended below are the ideal fit for the toffee; if you use other pans, make sure they are perfectly flat, and pour the toffee to a thickness of an eighth of an inch."

1 pound (4 sticks) unsalted butter, each stick cut into 8 pieces
1/4 cup light corn syrup
2 1/2 cups sugar
1 pound bittersweet chocolate, chopped into small pieces
3 cups pecans, chopped very fine and sieved to remove fine powder
Vegetable-oil cooking spray

Spray a 15x10-inch baking pan, a 16-1/2x11-1/2-inch baking pan, and an 8-inch square baking pan with vegetable-oil spray.

In a heavy 3-quart saucepan, combine butter, 1/2 cup water, corn syrup and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon. Continue stirring until mixture thickens, about 2 minutes. Wash down sides of pan with a pastry brush dipped in water to remove sugar crystals. Reduce heat to low; stop stirring. Let mixture come to a boil. Let boil, without stirring, until temperature reaches 280 degrees F (soft-crack stage). This will take from 35 minutes to just over an hour; it is essential that the mixture continues to boil.

Remove from heat. Without scraping pot, pour into prepared pans as evenly as possible. If needed, use a spatula to smooth. Let cool at room temperature for 1 hour.

After 45 minutes of cooling, melt chocolate in a double boiler over medium-low heat, stirring with a rubber spatula. Pour over toffee; spread with a spatula if necessary. Let cool about 15 minutes.

Sprinkle with nuts; press them into the chocolate. Let stand at room temperature for 24 hours.

Using a large knife, lightly score 1 3/4x2 3/4-inch rectangles over chocolate. Cut toffee along scored lines; lift pieces out with a spatula. Alternatively, toffee may be broken into shards. Store in an airtight container for 3 to 4 weeks.

Makes about 70 pieces
Source: Martha Stewart