Ingredients

The following ingredients have 2 Servings
  • 2 cups unsalted butter ((452 grams, 1 pound))
  • 2 cups granulated sugar ((445 grams))
  • 1/4 teaspoon salt ((1 gram))
  • 2 cups semi-sweet chocolate chips or chopped chocolate ((340 grams, 1 bag))
  • 1 cup pecans (, finely chopped (113 grams))

Instruction

  • Line a rimmed 13×17 sheet pan with parchment paper or a silicone baking mat.
  • In a heavy bottom saucepan, melt the butter over medium low heat. Stir in the sugar. Increase the heat and bring the mixture to a boil. Insert a candy thermometer and cook the mixture until it reaches 285°F, stirring occasionally.
  • Meanwhile, melt the chocolate in a double boiler or in the microwave in 30 second intervals, stirring occasionally.
  • Once the butter and sugar mixture reaches temperature, immediately pour into the lined sheet pan. Let set for a few minutes, then spread the melted chocolate on top. Immediately sprinkle with the chopped pecans.
  • Let set for several hours until firm, the toffee will set up quickly, the chocolate will take a while. Break the candy into small pieces. Store in an airtight container at room temperature, candy should keep for several days.