Ingredients
- 5 plain hershey bars
- 2 sticks butter (NOT margarine)
- 1 1/2 c light brown sugar
- 3/4 c chopped pecans
- candy thermometer
- heavy pan - when therm. is clipped to the side, it doesn't rest on the bottom of the pan
Directions
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on a foiled cookie sheet, scatter 1/4 c pecans. if not on granite, put pan on pot holder or towel – it will be very hot when you pour candy on it.
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unwrap hershey bars – set aside
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in heavy pan, melt butter and add brown sugar
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bring to a boil over med. heat stirring constantly with a wooden spoon.
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(don’t use plastic-it could melt and metal can get too hot) Clip thermometer to the pan. Stir constantly, cooking until the candy reaches 300˚. keep it moving and it will not burn. when it reaches 300˚ pour it back and forth over the chopped pecans on your cookie sheet. You don’t have to cover it completely. use the back of your spoon to spread if needed. place the hershey bars on top of the hot candy and once melted, spread it over the toffee. spring the rest of the pecans over the chocolate and let it cool completely. do NOT cool in the refrigerator or it can get grey spots (“bloom”) from being cooled too quickly. cool on the counter or in the garage.
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to cut, use a sharp chef’s knife and cut across one way in several rows then across the other way to create squares. cool in airtight container in a cool place.