Shelly's Recipe

PECAN TOFFEE

Category: Candy

1 1/2 cups chopped pecans, divided
1 cup sugar
1 cup butter, softened
1/3 cup water
5 (1.55 oz) milk chocolate bars, broken into small pieces

Line a jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310 degrees (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container. Yield: 1 3/4 pounds.