From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Line a baking sheet with foil measuring approximately 13 x 17 inches.
2. Combine sugar, butter, water and vanilla in a heavy saucepan. Cook over low heat, stirring constantly until light brown and hard crack stage (290 – 300 degrees on a candy thermometer.) Pour toffee onto foil, spreading smoothly and quickly into a 6 x 12-inch rectangle. Cool. Carefully transfer candy to waxed paper. It breaks easily.
3. Melt half of the candy bar and spread on top of the toffee. Sprinkle with 1/2 cup pecans, pressing into chocolate firmly. Refrigerate until set. Melt the other half of the candy bar. Turn toffee over and spread remaining chocolate over surface. Sprinkle with remaining pecans, pressing into chocolate firmly. Cool and break into pieces.
NOTE: Recipe is easily doubled and may be packaged for gifts.
YIELDS: 1-1/2 pounds
- 1 cup sugar
- 1 cup butter
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- 7 ounces Hershey Special Dark chocolate candy bar
- 1 cup pecans, finely chopped
TO PREPARE:
1. Line a baking sheet with foil measuring approximately 13 x 17 inches.
2. Combine sugar, butter, water and vanilla in a heavy saucepan. Cook over low heat, stirring constantly until light brown and hard crack stage (290 – 300 degrees on a candy thermometer.) Pour toffee onto foil, spreading smoothly and quickly into a 6 x 12-inch rectangle. Cool. Carefully transfer candy to waxed paper. It breaks easily.
3. Melt half of the candy bar and spread on top of the toffee. Sprinkle with 1/2 cup pecans, pressing into chocolate firmly. Refrigerate until set. Melt the other half of the candy bar. Turn toffee over and spread remaining chocolate over surface. Sprinkle with remaining pecans, pressing into chocolate firmly. Cool and break into pieces.
NOTE: Recipe is easily doubled and may be packaged for gifts.
YIELDS: 1-1/2 pounds
