chocolate pecan toffee

 

chocolate pecan toffee

There’s a mouse living in my kitchen and I just kicked H1N1 in the butt.  Well, to tell you the truth, I have been sick for 12 long days.  So I guess H1N1 actually kicked my butt, but my main point is that I’m back!  And I’m baking!  Even with fear of a mouse jumping out at me when I open a kitchen drawer.  I am very brave.

After spending seven days propped up on the couch wrapped in a blanket with just enough energy to click through pages on my laptop, I’ve had lots of time to discover new food blogs.  One lovely blog is called Dana Treats.  She’s from Seattle, and she has a beautiful post about her son Graham.  Since I’ve been to Holland too (check out her post to see what I mean), I took special notice of her blog.  When she tweeted:  Just made this toffee.  Sooooo good, I thought:  BY GUM!  That’s what I feel like – TOFFEE!  And so toffee it was.

Chocolate Pecan Toffee
-adapted from Chocolate Peanut Toffee from Dana Treats by way of Gourmet

2 sticks butter, cut into pieces
1 cup white sugar
1/4 teaspoon salt
1 cup pecans, chopped and toasted
handful of chocolate chips

In a heavy pot, melt the butter, sugar and salt.  Put a candy thermometer in and boil gently until it is at 300 degrees.  Take off stove and stir in pecans.  Spread on a greased cookie sheet.  Sprinkle chocolate chips on top.  Leave for two minutes and then spread melted chocolate over candy.  Put in the freezer until it sets.