|
2 |
Combine
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
toffee onto foil, spreading smoothly and quickly
into 6x12" rectangle. Cool. Carefully transfer
candy to waxed paper. It breaks quite easily. |
|
3 |
Melt half of
the candy bar and spread on top of the toffee.
Sprinkle with ½ cup pecans, pressing into
chocolate firmly. Refrigerate until set. Melt
the other half of the candy bar. Turn cooled
toffee over and spread remaining chocolate over
the surface. Sprinkle with remaining pecans,
pressing into chocolate firmly. Cool and break
into pieces. |