MILK CHOCOLATE-PECAN TOFFEE

Milk Chocolate-Pecan Toffee image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 36

Number Of Ingredients 6

1 1/2 cups sugar
1 1/2 cups butter or margarine
2 tablespoons light corn syrup
2 tablespoons water
2 cups chopped pecans, lightly toasted
1 1/4 cups milk chocolate chips

Steps:

Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.

Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg