This toffee is a great dessert to have with coffee (it’s very sweet by itself). If you have self-control, you can store it in an airtight container for up to a week. I wonder if it would be a good mix-in for the Egg Nog Ice Cream?

To clean the cooked toffee that is stuck to the saucepan just run it under very hot tap water to melt the sugar based mixture.

Makes About 2 cups.

Ingredients

1 cup sugar
½ cup butter, cut into small chunks
¼ cup water
1 tablespoon light corn syrup
½ cup chopped pecans
1 teaspoon vanilla
6 ounces bittersweet chocolate (either chips or chopped)

Recipe

1. Butter or spray non-stick cooking spray on a rimmed cookie pan.
2. In a medium saucepan over medium-low heat, stir sugar, butter, water and corn syrup until butter is melted and you no longer see sugar crystals. Increase heat to high and boil until mixture reaches 300° on a candy thermometer, 4 to 5 minutes.
3. Immediately remove from heat and carefully stir in pecans and vanilla. Quickly spread thinly in the prepared baking pan to about ¼ inch thick.
4. Distribute chocolate over the hot toffee spreading it evenly with an icing spatula as it melts.
5. Let cool until toffee is hard, about 20 minutes. Put in refrigerator until chocolate hardens about 10 minutes.
6. Flex pan to release toffee. Break toffee into bite-size chunks.