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This recipe is perfect because it combines three amazing things-toffee, dark chocolate, and pecans. What could be better? This is my first attempt at making candy. I think it went pretty well considering I didn’t have a candy thermometer or experience. It holds together and doesn’t melt in room temperature. Plus it tastes pretty dang good.

Dark Chocolate Buttercrunch

1 cup (2 sticks) butter (if unsalted, add 1/2 tsp of salt)
1 1/2 cups sugar
3 tbsp water
1 tbsp light corn syrup
1 cup pecans pieces or slivered almonds, toasted
1 1/2 cups semisweet or bittersweet chocolate chips

In a saucepan, melt the butter, In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup. Bring the mixture to a boil. Boil gently, over medium heat, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will boil for about 12 minutes until the color change (it darkens slightly). At that point, drop a bit of the syrup into the ice water and test to see if it hardens to the point it snaps into without bending.

While the syrup is cooking, toast the nuts. On another baking sheet, spread the chocolate chips and the toasted nuts. Pour the syrup over the nuts and chocolate. Allow to cool until it can be gently removed from the sheet. Break into pieces and enjoy!

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