Butter Toffee

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   1.)

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   In a food processor pulse the pecans until they are finely chopped.

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   Sprinkle half the pecans on a 7-10-inch area on a buttered cookie sheet.

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   Have the sheet, the vanilla and baking soda near the range.

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   2.)

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   In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil.

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   Stir often to prevent burning until the mixture reaches 285F.

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   Remove the sauce pan from the heat and add the vanilla and baking soda.

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   Pour the toffee mixture evenly over the 7x10-inch rectangle on top of the nuts.

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    3.)

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    Immediately scatter the chocolate pieces over the hot toffee.

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    After about 5 minutes, spread the chocolate with a long metal spatula in an even layer.

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    Dust the chocolate with the remaining chopped pecans.

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    4.)

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    Cool completely and break into irregular pieces.

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    Stores in an airtight container for one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.