Chocolate Toffee


  • 1 ½ cups broken pecans
  • 1 cup butter
  • ½ cup sugar
  • 12 oz semisweet chocolate chips
  • 2 cups light brown sugar, packed
  • pinch of salt


Preheat the over to 350 F. Line a 10 x 15 baking pan with aluminum foil. Butter the foil. Spread the pecans evenly over the foil. Place the butter, sugars, and salt in a heavy-based saucepan. Bring to a rolling boil, stirring constantly. Spoon the syrup over the pecans to coat. bake until bubbly all over the surface, about 10 minutes. Immediately sprinkle with the chocolate chips. Let cool in the pan for 10 minutes then mark with a knife into 1 inch squares. Let cool completely. Peel off the foil and break the toffee into pieces along the markings.