During Christmas my grandmother would make tins and tins of her toffee to give to all her friends and family. Crisp and buttery with a thick layer of chocolate and chopped pecans this was the one treat I always looked forward to.
When I started creating variations I didn't think anything could replace the original pecan version as my favorite, but the Bourbon-Pecan version may have just done that.
Makes about 1 1/2 pounds
1 1/2 cups chopped toasted pecans, divided
1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1/4 cup water
1 cup semisweet chocolate morsels
Spread 1 cup pecans into a 9-inch circle on a lightly greased baking sheet.
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
Bourbon-Pecan Toffee: Substitute 1/4 cup bourbon for 1/4 cup water. Proceed as directed.
Almond Toffee: Substitute 1 cup chopped toasted slivered almonds for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sliced almonds for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.
Hawaiian Toffee: Substitute 1 cup chopped toasted macadamia nuts for 1 cup chopped pecans to sprinkle on baking sheet. Substitute 1/2 cup toasted sweetened flaked coconut for 1/2 cup chopped pecans to sprinkle over chocolate. Proceed as directed.