Saturday, November 13, 2010

Angela's Toffee

2 Sticks of real butter
1 cup of sugar
5 Tblsp water
1 cup pecans (or more)
6 oz bag chocolate chips (I use semi-sweet, but can use milk chocolate)

Combine butter, sugar, and water in sauce pan. Cook over medium heat, stirring constantly until golden brown and pulls away from the sides of the pan. Approx 10-15 minutes. Stir in half the pecans and pour into a buttered 8x8 pan. Sprinkle the chocolate chips over hot toffee and spread as they melt. Sprinkle remaining pecans over the chocolate.

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