| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Butter; (2 sticks) |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Cream of tartar |
| 6 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, |
|
|
; finelychopped |
| 1 |
c |
Coarsely chopped pecans; (about 5 ounces) |
INSTRUCTIONS
Line 9-inch square baking pan with foil, overlapping sides. Butter foil.
Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and
cream of tartar and stir until sugar dissolves. Increase heat to
medium-high. Brush down sides of pan with wet pastry brush. Cook until
mixture registers 310F. on candy thermometer, stirring occasionally, about
11 minutes.
Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle
with chocolate. Let stand 2 minutes to soften. Spread chocolate with back
of spoon over toffee until melted and spoon over toffee until melted and
smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from
pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days
ahead. Chill in airtight container.)
Makes about 1 1/2 pounds.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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