One7 ounceHershey Special Dark chocolate candy bar,chopped
1cuppecans or almonds,finely chopped
Instructions
Line a 13x17 inch baking sheet with foil. (Size is approximate. You can use a slightly different size baking sheet.)
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). TIP: Once you place the heat on low, don't move it or turn it up. If at the soft ball stage, the butter separates, remove from the heat and add in 1 tablespoon of hot water and stir until the toffee comes back together and smooth. Return to the heat and continue. 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.
Melt half of the chocolate in a small bowl in the microwave and spread it on top of the toffee. Sprinkle with ½ 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.
Store cooled toffee in an airtight container.
Notes
If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.