Ghirardelli English Toffee

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 8 ounces bittersweet chocolate, baking bar (60% cacao)
• 3/4 cup pecans, finely chopped
• 1 cup butter
• 1 cup sugar
• 2 tablespoons water
• 1/8 teaspoon salt (optional)
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350°f
• 2 toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
• 3 with heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
• 4 place the foil shell on a baking sheet, and set aside.
• 5 in a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305f (hard-crack stage), stirring occasionally (watch closely after it reaches 290f because the temperature will increase rapidly).
• 6 when the mixture becomes dark golden brown, immediately remove the pan from the heat.
• 7 stir in the vanilla extract.
• 8 pour the mixture into the foil shell. it will spread but may not reach the edges of the square.
• 9 cool at room temperature for 45 minutes, or until hard.
• 10 melt the chocolate according to instructions on the side of package. spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
• 11 let set at room temperature 1 hour, or until the chocolate is set.
• 12 break toffee into pieces. store covered at room temperature for up to 1 month.