Prep Time: 10 minutes | Cook Time: 15 minutes
- 1/2 cup butter
- 3/4 cup sugar
- 1 1/2 tbs corn syrup
- 1 1/2 tbs water
- 6 oz semisweet chocolate, divided
- 1/2 cup chopped pecans
Lightly grease a 9 x 13 baking pan. Cover a cutting board with parchment paper. Set both aside.
In a medium sauce pan, melt the butter.
Remove from heat and stir in sugar, corn syrup, and water. Stirring occasionally, cook on medium until mixture reaches 300 F. It's normal for the color to darken around 250 F.
Remove from heat and pour onto prepared pan, spreading mixture with the back of a spoon.
Once it's cool enough to touch, but still slightly malleable, transfer it to the cutting board. While it’s finishing its cool-off, melt half the chocolate.
Using a moist paper towel, wipe off excess butter from toffee.
Spread the chocolate on one side of the candy then sprinkle on the nuts. Let this chocolate set while melting the other half of the chocolate.
Flip the candy over to coat the other side with chocolate and nuts, then transfer to the refrigerator to let it set all the way, 20-30 minutes.
Store in an air tight container for up to 1 week, using parchment paper to separate layers.
If you're feeling like a pro and want really glossy chocolate, try tempering it by melting it in a double boiler over simmering water until it reaches 115-120 F. Remove the bowl from heat and let cool while stirring until it reaches 82-86 F. Return bowl to double boiler on lowered heat and warm until it reaches 88-90 F.