This Pecan chocolate toffee is one that I had to put away for a few years, but was so happy to bring it back into my holiday backing. I find it rather sweet, but others really love it!
Here is my Pecan Chocolate Toffee recipe:
1 cup butter
1 1/2 cup of Sucanat (you can use brown sugar)
1 Tablespoon of Brown Rice Syrup (corn syrup is a substitute)
1 cup finely chopped pecans (however almonds work well too!)
1/4 cup chopped pecans for topping
12 ounces chocolate chips or chocolate bars
Line a 15X10X1 inch jelly-roll pan with parchment paper and lightly spray it.
Heat butter, sucanat, brown rice syrup and 2 Tablespoons of water in saucepan. Heat over medium heat to melt butter. Increase heat to med-high and add a candy thermometer. Cook mixture about 12 minutes until golden brown and temp reaches 300 degrees. Do not stir, remove from heat, carefully add the 1 cup of chopped nuts.
Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan for 30 minutes on wire rack.
Melt half the chocolate chips in microwave or on your stove top. Be sure to not burn it. (Like I did this morning!) Or you will have to do it again.
Spread the chocolate over the toffee and place in refrigerator for 20 minutes.
Remove from refrigerator and flip, using another sheet of parchment paper. Once it is flipped, melt the other half of the chocolate and spread it on the top, adding the 1/4 cup of chopped nuts. Refrigerate another 20 minutes. Using a good knife, cut into 2 inch pieces.
Store in an airtight container for up to several weeks.
A perfect gift for neighbors or just for unexpected guest who stop by to visit during the holiday season!