English Toffee (Print Version)

# Ingredients:

01 - 1 cup unsalted butter.
02 - 1 cup granulated sugar.
03 - ¼ cup water.
04 - 1 cup semisweet chocolate chips.
05 - ½ cup finely chopped pecans.

# Instructions:

01 - Line baking sheet with parchment paper.
02 - Heat butter, sugar, and water in heavy-bottomed pot over medium-low heat.
03 - Stir gently with wooden spoon until butter melts.
04 - Cook until mixture turns amber and reaches 295°F (about 15-20 minutes). Stir occasionally and reduce heat if temperature rises too fast.
05 - Pour onto prepared pan.
06 - Sprinkle chocolate chips over hot toffee.
07 - Wait 2-3 minutes for chocolate to soften, then spread chocolate evenly with spatula.
08 - Top with pecans and press slightly.
09 - Let set 2 hours at room temperature.
10 - Break or cut into pieces.

# Notes:

01 - Avoid making on humid days.
02 - Use quality butter and wooden spoon.
03 - Don't exceed 300°F.
04 - If mixture separates, add 1 tablespoon hot water and whisk until smooth.
05 - Keeps 2 weeks at room temp, 3 weeks in fridge, or 3 months frozen.