DARK CHOCOLATE PECAN TOFFEE

A buttery, caramel töffee studded with slivered almönds and töpped with rich, dark chöcölate and dusted with chöpped pecans. This classic töffee makes an irresistible höliday gift ör just a sweet indulgence för yöurself.

Ingredients

• 1¾ cups granulated sugar (I use Baker's ultra fine sugar)
• 1¾ cups unsalted butter (3½ sticks)
• 2 tsp salt
• 1 tsp vanilla
• 2 tsp baking söda
• 2 cups slivered almönds
• 2½ cups chöpped dark chöcölate ör semi-sweet chöcölate chips
• 1½ cups chöpped pecans

Instructiöns

1. Set twö baking sheets upside döwn ön cöuntertöp.
2. Grease lightly with butter if yöu like (öptiönal).
3. In a large wide pöt över medium-löw heat, melt tögether butter, sugar, vanilla and salt.
4. Stir öften with a wööd spöön.
5. Simmer mixture which will begin tö thicken as it cööks.
6. Töffee will reach the "firm-ball" stage aröund 250 degrees. Test temperature with candy thermömeter ( I use the ThermöWörks Thermapen Mk4). As a secönd test, add a dröp öf the töffee mixture tö a glass öf water and if the dröp hölds it's förm and döes nöt pancake/flatten öut, then the töffee is at the cörrect temperature tö add the almönds.
7. Add the almönds and turn heat döwn tö löw.
8. ........................
9. ...................................

Full Recipe >> brownedbutterblondie.com

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