2 cups butter (I prefer salted)
2 cups granulated sugar
2 cups (12 oz) Semisweet chocolate / chocolate chips (Optional – cover half with semisweet and half with white chocolate, or swirl the two together!)
1 ½ cups finely chopped pecans
Heavy-bottomed saucepan (helps distribute heat more evenly)
Candy thermometer (I bought this one for less than $10.00 on Amazon and I love it!) Of note – make sure you have an accurate/quality thermometer. I had a cheap one that read about 10 degrees high, and that was the initial reason I struggled with this recipe!
Large baking sheet (I used this rimmed one) and parchment paper or a silicone non-stick baking mat
Melt butter in sauce pan over medium-low heat. Once butter is melted, stir in sugar until combined. Place thermometer into pan and continue to heat (I recommend stirring as little as possible) until the mixture reaches the ‘hard crack’ stage (between 305-310 degrees Fahrenheit).
Once the mixture is at temperature, pour quickly out onto the baking sheet covered with parchment paper or a silicone baking mat. Allow to cool to room temperature, until set.
Melt semisweet chocolate in microwave or a double-boiler, and spread over toffee. Before chocolate sets, spread chopped pecans over the top and press them gently into the chocolate.
Once the chocolate has set, break apart the toffee into bite-sized pieces – this can be done with a knife, but I like the shapes I get breaking it with my hands better!
As the mixture gets close to temperature, you may notice it start to ‘split’ with butter coming apart from the toffee mixture. It should come together when the mixture gets to the ‘hard crack’ temperature. I had it split when I didn’t get it hot enough AND when I over-heated it – make sure your thermometer isn’t touching the base of the pan and stir until you reach your goal temperature!