from Ghirardelli
These make a great hostess gift, wrapped in a clear bag with some pretty ribbon. The bittersweet chocolate helps to cut the super sweetness of the toffee. A little bit goes a long way!
8oz bittersweet chocolate (60% cacao)
3/4 cup pecans, finely chopped
1 cup butter
1 cup sugar
2 tbsp water
1/8 tsp salt
1 tsp vanilla extract
1. In a dry frying pan, toast pecans until fragrant.
2. Line a cookie sheet with heavy-duty aluminum foil.
3. In a heavy saucepan, cook butter, sugar, water, and salt over medium heat, until temperature reaches 305F. Mixture will become a dark golden brown. Be patient - this takes some time, but don't walk away! It can burn easily.
4. Remove mixture from heat, and pour onto prepared baking sheet. Let cool at room temperature to harden, approx 1 hour.
5. Melt chocolate according to instructions on package (I find melting in the microwave is much easier than melting in a double broiler). Spread melted chocolate over cooled toffee. Sprinkle pecans over chocolate, pressing lightly. Let set at room temperature, at least an hour, or over night. Break toffee into pieces, and enjoy!
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