Toffee With Chocolate and Pecan Topping
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup white sugar
1/2 cup brown sugar
1 stick of salted butter  (or unsalted butter with 2 tsp. salt)
6 ounces karo light corn syrup
1 ounce of Bourbon
1 bar milk chocolate
1 bar semi-sweet chocolate
1 cup of raw pecans

Preparation

1 In a large saucepan put sugar, corn syrup, bourbon and butter 2 Medium high heat and stir with wooden spoon 3 Bring to a boil 4 Use candy thermometer to measure soft ball 5 Turn to high temp until desired -- likely hard crack 6 Make sure you take off before it turns darker than light carmel color, smell should be of sugar 7 Pour molten mixture on granite countertop (if you have) or similar surface (never done it any other way). 8 Place broken bar of chocolate on top of the mixture, rubbing to melt 9 Sprinkle toasted, salted pecans on top of chocolate 10 Use spatula to lift mixture as it melts to ensure you can get it off the counter as it cools 11 After 10 or 15 minutes, you can lift off the counter and place on to cutting board. 12 Cut into bite size chunks - thought he pieces will have very soft chocolate on them 13 Set aside for several hours for the chocolate to harden

About


I've tweaked this many times and I'd encourage you to make your own similarly. Biggest issue is how hard and thick you like Toffee. I tend to like it thicker and softer than some (i.e., my wife!). Enstrom is really my mark more than traditional English toffee. But if you make it hard, make sure you thin it out very quickly on the granite as you pour -- or you'll break a tooth!