This recipe is in my collection and was cut from the St. Pete Times. So easy and delicious.
Source on clipping: Mary Hanson-Siff, Westin Innisbrook Resort
Ingredients
1 1/3 cups sugar
1 cup unsalted butter, softened
2 T. water
1 T. dark corn syrup
1 tsp. vanilla extract
3/4 cup semisweet chocolate chips
2/3 cup chopped pecans
Directions
In a saucepan mix sugar, butter, water and corn syrup. Bring to a boil over medium to medium-high heat, stirring often. Using a candy thermometer, keep cooking until liquid gets to the hard crack stage (300 degrees). The mixture should be a light caramel color. Remove from heat and stir in vanilla.
Pour mixture onto a baking sheet lined with aluminum foil. Sprinkle chocolate chips over hot toffee; spread with a spatula. Before chocolate hardens, sprinkle with pecans. Cool completely. Break into pieces. Store in airtight container with waxed paper between the layers.
Enjoy!
