|You'll need a large, heavy sauce pan--cast iron is great. In these pics, I had to use my Dutch oven as it was a holiday batch and the recipe was quadrupled.|
|If you do the nutty variety, toast your pecans in a 300 degree oven for about 8 minutes. Watch them closely so they don't burn! Chop them up and spread them on a heat-resistant surface covered in Pammed foil.|
|Melt the butter over medium-high heat and add the rest of the ingredients minus nuts and chocolate chips.|
|Get about 5 teaspoons from your silverware drawer and a heat proof, 2 cup container of cold water and set it beside your stove top. You'll need these later...|
|This is where it gets a bit dangerous and tricky. Dangerous because the toffee is like lava--avoid getting it on your skin! Tricky because it's time to start testing the "done-ness" for the soft crack stage. Now for the teaspoons and water...|
Take the toffee off of the heat.I use a large ladle and carefully dip and pour over the pecans.
This batch was half with nuts/chocolate and half without. The chocolate chips are sprinkled over the hot toffee immediately after pouring it onto the foil. The heat of the mixture is plenty hot enough to melt the chocolate. Just take a spatula and spread it evenly over the candy's surface.
When cool, break into pieces and store in plastic bags or air tight containers. It freezes well but your chocolate will "bloom," that is, it will appear a bit chalky on the surface. This condition does not effect the taste at all, and I've never had any complaints!
Have a happy holiday season and watch out! This toffee is totally addictive!