Chocolate Covered Butter Toffee

Yesterday, I posted a video to my Instagram sharing part of the toffee process.

How about an easy to read recipe, too? I found this in an old church cook book and have used it for years. I’ve since since similar recipes all over. It’s super easy to make an absolutely delicious.

Butter Toffee!

1 cup salted butter (no substitutes!)
1 cup sugar
1 cup chopped pecans, divided
1 cup chocolate chips of your choice

Line a cookie sheet or jelly roll pan with parchment paper or a silicone baking mat.

Sprinkle 1/2 cup of chopped pecan over pan.

Mix remaining pecans with chocolate chips. Set aside.

Cook butter & sugar over medium high heat until 300°F, stirring constantly.

Pour hot candy over pecans.

Sprinkle chocolate chips & pecans on top of hot toffee. Let sit a few minutes and then spread melted chips with a spatula. Allow to cool to room temperature. Refrigerate approximately an hour to firm up chocolate. Break into bite sized pieces and store at room temperature.

Devour!

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