Charissa Hayes pecan Christmas toffee
4 cups chopped pecan
2 cups butter
½ cup water
¼ cup light corn syrup
2 1/2 cups sugar
1lb chocolate milk or almond bark
Butter 12×18 baking sheet. Cover with pecans and set aside. Combine
butter,water,corn syrup,and sugar. Cook on high with wooden spoon until boiling.
Stir until begins to thicken. Reduce to low and check with thermometer. Cook to 278 or soft crack.
Cool 1 hour. Melt chocolate spread over the top. Sprinkle warm with warm nuts. Then press nuts in
lightly. Twenty-four stand. Then break.