Yield: 1 1/2 pounds toffee
Prep Time: 30 min + chill time
Cook Time: 25 min
1 cup granulated white sugar
1 cup (2 sticks) salted butter
3 tablespoons water
1 teaspoon vanilla extract
One 7-ounce Hershey Special Dark chocolate candy bar, chopped
1 cup pecans or almonds, finely chopped
1. Line a baking sheet with foil measuring approximately 13x17-inches.
2. Combine the 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). This should take about 20 minutes. Pour the toffee onto the foil, spreading smoothly and quickly into 6x12-inch rectangle. Let it cool. Carefully transfer the candy to waxed paper. It breaks quite easily.
3. Melt half of the chocolate in a small bowl in the microwave and spread it on top of the toffee. Sprinkle with 1/2 cup pecans, pressing firmly into the chocolate. Refrigerate until set. Melt the other half of the chocolate. Turn the cooled toffee over and spread the remaining melted chocolate over the surface. Sprinkle with the remaining pecans, pressing firmly into the chocolate. Cool and break into pieces.
4. Store cooled toffee in an airtight container.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.