Makes approximately 1-1/2 pounds
1-1/2 Cups plus 2 Tablespoons Unsalted Butter, softened
2 Cups Granulated Sugar
1/8 Teaspoon Salt
6 ozs. Semi-sweet chocolate, chopped
1 Cup Pecans, chopped and toasted
Prepare an approximately 12” x 17” baking pan by placing parchment paper in the bottom. Then pour 2 tablespoons of melted butter on top of the parchment and spread to cover the complete pan. Set aside.
In a 4-quart saucepan, melt 1-1/2 cups softened butter on low heat, stirring constantly.
In a medium bowl combine granulated sugar, water and salt. Then stir into the melted butter.
With heat on medium-high, cook the mixture until it reaches
290 degrees on a candy thermometer. If necessary, brush the sides of the saucepan with water to keep granules off the side of the saucepan.
Immediately pour hot toffee mixture into the prepared baking pan and spread evenly to the sides.
Melt the chocolate in microwave or double-boiler and immediately pour over the semi-cool toffee mixture. Spread chocolate evenly to the sides with a spatula.
While the chocolate layer is warm, sprinkle pecans evenly over the top.
Let the toffee set completely. Then break it into pieces with the sharp point of a knife.