Toffee Crunch
Ingredients:
1/2 c pecans
3/4 c brown sugar
1/2 c butter
6 oz semi-sweet chocolate chips
Preparation:
Butter an 8-inch square pan. Spread pecans in the pan. Set aside.
Combine the sugar and butter in a large heavy saucepan
Cook over MEDIUM heat, stirring constantly, until mixture comes
to a boil. Wash down sides of pan frequently with a pastry brush
dipped in hot water to remove sugar crystals. Add a candy
thermometer.
Boil to 260 degrees, about 7 minutes, stirring constantly.
Remove from heat and immediately spread mixture evenly over nuts in
pan
Sprinkle chocolate chips over hot mixture. Place a cookie sheet over
the pan to hasten melting.
Spread melted chocolate over candy.
Chill until firm. Break into pieces.