Don’t leave me alone in the house with these! They are a marriage of my favorite things — chocolate, pecans and toffee. So easy to make on the stovetop!
- 1/2 lb. butter, at room temperature, plus more for pan
- 1/3 cup water
- 1 cup sugar
- 2 cups chopped pecans, plus ore halves (optional) for the top
- 8 ounces semisweet chocolate
- 2 Tbsp light corn syrup
Butter a 9-inch square baking pan, line with parchment paper that extends over two sides. Butter the parchment paper.
Place the butter and the water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar and stir constantly until dissolved and the mixture comes to a boil. Cook until the mixture is dark amber in color. Remove from her and stir in the chopped pecans. Pour into the prepared baking pan, and let stand at room temperature until completely cooled.
Place the chocolate and corn syrup in a bowl (or pan) set over a pan of barely simmering water. Stir occasionally until combined and melted. Allow to slightly cool, then spread over the top of the toffee. Arrange the pecan halves on the top. Let sit at room temperature until chocolate is cooled and completely set. Cut into pieces and enjoy.
