I should stop giving out this recipe. When someone tries my toffee (well, technically, my mom’s toffee) for the first time, they think I’m a candy-making genius. Then they see how easy the recipe is, and they figure out that no, any dunderhead can do it. But my loss in culinary prestige is your gain in delicious, easy-to-make toffee! Without further ado, here goes.
You will need:
1 C finely chopped pecans (the pecan pieces you can buy pre-chopped work just fine)
3/4 C packed brown sugar
1/2 C (1 stick) butter
1/2 C semisweet chocolate chips.
Spray a 9 X 9 X 2 pan with cooking spray and sprinkle the chopped pecans evenly on the bottom. Have the chocolate chips measured out and have a piece of foil big enough to cover the pan ready to go — you’ll be working quickly once you get started.
Heat sugar and butter, stirring constantly, in a saucepan over med. heat until the butter melts and the sugar is dissolved. When the mixture starts to boil, set a timer for 7 minutes. Stir constantly. If you stop even briefly, it will burn.
At the end of seven minutes, pour the butter/sugar mixture over the pecans, spreading it evenly with a spatula. Now sprinkle the chocolate chips over that evenly and cover the pan with foil to aid in melting the chocolate.
After a couple of minutes, remove the foil and use the spatula to spread the now-melting chocolate chips into a thin layer. (If they’re not quite melted, put the foil back on for a few minutes.)
Let it cool until hardened, usually a couple of hours. (Put it in the fridge if you’re the impatient type.) To serve, break up the toffee into pieces with the point of a sharp knife. Voila! Instant Christmas cheer.