 | | Directions |
- Combine butter, sugar, water and salt in a medium size saucepan. Cook over low heat. Stir until it boils, then cook without stirring to 236° F. Add blanched almonds and cook to 290° F, stirring frequently. Remove from heat.
- Stir in baking soda until evenly distributed and then pour onto a greased baking sheet. Add chocolate chips on top and spread until they are melted and covering the surface of the toffee. Sprinkle with chopped pecans.
- Cool and break into pieces.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: Medium saucepan and small cookie sheet
Servings: 30
Serving Size: 1 piece
|  | | Ingredients | | - | | 2/3 cup butter (do not substitute) |
| - | | 1/2 cup sugar |
| - | | 1/3 cup water |
| - | | 1/2 teaspoon salt |
| - | | 2/3 cup blanched almonds |
| - | | 1/4 teaspoon baking soda |
| - | | 1/2 cup chocolate chips |
| - | | 1/4 cup chopped pecans |
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