Christmas Toffee

1. 1

   Line a jelly roll pan with aluminum foil

2. 2

   In a medium stock pot or large sauce pan, melt butter over medium heat

3. 3

   Add sugar, corn syrup and water, increase heat to high

4. 4

   Stir constantly as mixture bubbles up, turns golden brown and heats to 300F (hard crack stage), should take about 15 minutes

5. 5

   Once mixture reaches 300F pour into lined jelly roll pan

6. 6

   Wait for approximately 5 minutes (or until toffee is warm but not HOT to the touch) and sprinkle chocolate chips evenly on top of the toffee

7. 7

   Wait another minute for chips to melt, spread over top of toffee evenly with a flat spatula

8. 8

   After evenly spreading, let sit for 2 minutes

9. 9

   Sprinkle pecans over chocolate and very gently pat, or depress pecans into chocolate to set

10. 10

    Cut toffee with long, non-serrated cake knife and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.