Pecan Chocolate Toffee Brittle

Pecan Chocolate Toffee Brittle

One word: ADDICTIVE! Today's recipe is so easy to make candy confection that is perfect for holiday entertaining and gift giving...but again, a warning, this stuff is very ADDICTIVE!

It's so super simple to make but you will need a candy thermometer to get it just right. Candy changes textures at different temperatures and to make sure that your brittle is brittle it really needs to reach about 300 degrees F.

This batch makes enough to fill a standard cookie sheet which you should line with parchment paper before you begin.

Bring to a simmer o0ver medium low heat:

2 cups butter
2 cups firmly packed light brown sugar

Watch this very carefully and don't leave it on the stove unattended as it can burn quickly.This mixture also reaches very high temperatures, so be extra careful with it. This is not a recipe to make with kids in the kitchen.

When the mixture reaches 300 degrees F on a candy thermometer, immediately pour it onto the parchment lined cookie sheet. Using a silicone spatula or wooden spoon, carefully and working quickly before it hardens, spread the candy mixture evenly over the pan.

While still hot, sprinkle on:

2 cups dark or milk chocolate chocolate chips

Allow to stand for 3 minutes to let the chocolate melt then evenly spread it over the surface of the candy.

Finally while the chocolate is still melted, sprinkle on:

2 cups toasted chopped pecans

Press the nuts down slightly to get good contact with the chocolate

Allow the candy to cool for a couple of hours or overnight before breaking it into pieces. Store in an airtight container.

Pecan Chocolate Toffee Brittle

One word: ADDICTIVE! Today's recipe is so easy to make candy confection that is perfect for holiday entertaining and gift giving...but again, a warning, this stuff is very ADDICTIVE!

It's so super simple to make but you will need a candy thermometer to get it just right. Candy changes textures at different temperatures and to make sure that your brittle is brittle it really needs to reach about 300 degrees F.

This batch makes enough to fill a standard cookie sheet which you should line with parchment paper before you begin.

Bring to a simmer o0ver medium low heat:

2 cups butter
2 cups firmly packed light brown sugar

Watch this very carefully and don't leave it on the stove unattended as it can burn quickly.This mixture also reaches very high temperatures, so be extra careful with it. This is not a recipe to make with kids in the kitchen.

When the mixture reaches 300 degrees F on a candy thermometer, immediately pour it onto the parchment lined cookie sheet. Using a silicone spatula or wooden spoon, carefully and working quickly before it hardens, spread the candy mixture evenly over the pan.

While still hot, sprinkle on:

2 cups dark or milk chocolate chocolate chips

Allow to stand for 3 minutes to let the chocolate melt then evenly spread it over the surface of the candy.

Finally while the chocolate is still melted, sprinkle on:

2 cups toasted chopped pecans

Press the nuts down slightly to get good contact with the chocolate

Allow the candy to cool for a couple of hours or overnight before breaking it into pieces. Store in an airtight container.