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Pecan Toffee

Ingredients



Instructions

  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 1 minute.
  6. Sprinkle with chocolate. Let stand 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.

Other Southwestern candy recipes you may like...

Chocolate Covered Peanut Patties
Orange Fudge
Pinon Red Chile Fudge


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