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Pecan Toffee


  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
  • 1 cup coarsely chopped pecans


  1. Line a 9-inch square baking pan with foil, overlapping sides. Butter foil.
  2. Melt the 1 cup butter in a heavy medium saucepan over medium heat.
  3. Add sugar and cream of tartar and stir until sugar dissolves.
  4. Increase heat to medium-high. Brush down sides of pan with a wet pastry brush. Cook until mixture registers 310 degrees F on a candy thermometer, stirring occasionally, about 11 minutes.
  5. Immediately pour toffee into prepared pan. Let stand for 1 minute.
  6. Sprinkle with chocolate. Let stand for 2 minutes to soften.
  7. Spread chocolate with the back of a spoon over toffee until melted and smooth.
  8. Sprinkle with pecans.
  9. Refrigerate until firm.
  10. Remove toffee from pan, using foil as an aid. Break into 3-inch pieces.

This can be prepared four days ahead, then chilled in an airtight container.

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