|1 cup (227g)||Plugrá® Premium Butter, unsalted|
|1 cup (200g)||granulated sugar|
|3 tbsp. (42g)||water|
|1 tbsp. (19g)||light corn syrup|
|4 oz. (113g)||chopped semisweet chocolate or chocolate chips|
|½ cup (56g)||coarsely chopped toasted pecans|
Line a 9 x 9-inch pan with aluminum foil and spray with non-stick cooking spray.
Heat butter, sugar, water and corn syrup in a medium heavy saucepan over medium heat, stirring until sugar is dissolved. Use a wet brush to remove any sugar crystals on the side of the pan.
Cook without stirring until candy thermometer registers 260°F or hard-ball stage. Continue cooking, stirring continuously until the temperature registers 300°F.
Pour into prepared pan and allow to cool for 5 minutes. Sprinkle with chocolate pieces and let stand for 5 minutes or until the chocolate has melted. Spread the chocolate to evenly coat the toffee and sprinkle with pecan pieces. Gently press the nuts into the chocolate layer to make sure they adhere. Let cool completely and break into pieces.