Happy New Year!!! Hope your year ended and begins with a bang! And what a better way to start the year than with chocolate. My friend, Elizabeth, used to make this chocolate toffee and deliver to friends for Christmas, then she moved away and the toffee stopped (do I miss her or the toffee? J). Luckily, she sent Christmas crunch as well as this toffee recipe. Thanks for sharing Elizabeth!!
Ellen DeGeneres ends each show with the saying “be kind to one another.” What a modern reminder to follow the golden rule. So as Ellen ends her show, we begin our year. May your year be filled with kindness, grace, empathy, patience, health, joy and good food!!!
Happy birthday Jen!!
- 1 lb (4 sticks) real butter, salted
- 1 lb light brown sugar
- 1 t vanilla
- 12 Hershey bars
- 2 c chopped pecans, divided
- Candy thermometer
Prepare pan (use large pan, like a jelly roll pan, 15x10 with sides or 9x13 if you want thicker toffee) – spray with Pam and then sprinkle 1 cup of chopped pecans along the bottom
Melt butter (use a thick pan to prevent burning). Add brown sugar gradually – begin with low heat and then gradually raise to med/high. Continuously stir (very important) until mixture reaches hard crack (on thermometer, 300 degrees). Stir in 1 t vanilla (pull the pan off the flame).
Pour into pan over pecans (you will have to pour over all parts of the pan, the mixture cools quickly and you won’t be able to spread the mixture).
Lay Hershey bars (smooth side up) over top; they will melt and you can use a spatula to gently smooth them over the toffee. Sprinkle remaining 1 cup of chopped pecans over the top.
Leave overnight in refrigerator. Break (don’t cut) into pieces. Very yummy!
Once you add the vanilla, the last few steps happen very quickly, because the mixture will start to harden. Make sure you have pan and everything ready - even opening the chocolate bars before you begin.