Saturday, November 6, 2010
Super easy and super good!!
3/4 cup dark brown sugar
1 stick butter (NOT margarine)
1 cup pecans (or walnuts), crushed
1 cup semi-sweet chocolate chips
Melt butter, add brown sugar and nuts, and cook for seven minutes over medium-low heat, stirring almost constantly. Pour into buttered pan, top with chocolate chips, and smooth chocolate chips as they melt over the toffee. Allow to cool for 30 minutes (or at least long enough so that you don't burn your tongue!).
Actually, I have experimented with the cooking time - depends on the texture you want your toffee to be - crunchy and hard, or soft like fudge, or stretchy like taffy.