1 cup sugar
1 cup salted sweet cream butter
6 oz. package semi-sweet real chocolate chips
¼ cup finely chopped pecans
Line 15x10-inch jelly roll pan with waxed paper
In 2-qt. saucepan combine sugar and butter. Cook over low heat, stirring occasion until candy
thermometer reaches 300 degrees or small amount of mixture dropped into ice water forms brittle
strands (25-30 minutes).
Quickly spread into prepared pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes.
Spread melted chocolate evenly over candy; sprinkle with nuts. Cool completely; break into pieces.
One of the things I like about this particular recipe is that the toffee never comes out hard. I know that toffee is supposed to set up harder, but I like it more when it doesn't. Each time I've made this recipe, I have carefully taken the mixture to 300 degrees, trying to reach that elusive stage of toffee-ness. Fortunately, I have never succeeded.
As I was making my first batch last night, I used unsalted butter for the first time. I quickly learned that is a no-no - the mixture completely separated and was ruined. The next two batches, using salted butter, separated a bit, but not so much that the end result is anything less than delicious!
More resolved than ever to enjoy a pair of my own making (cause, face it, this pair I bought, though cozy, is ridiculous. They were made for a 12 year old, I think. And who knows what will happen if I wash them - they're falling apart after one day's wearing.) I have come up with a plan for what will be my first pair of successful fingerless gloves. I'm going back to Lisa's pattern, same stitch, but I'm going to use a bulkier yarn, this Lion Brand Homespun in the color Regency.
I think it will work because it is super soft and a single strand will still give me some much needed textural interest. My one concern is how tight I should make the stitches, but I'll figure that out in the process.
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