Ingredients

6 oz. semisweet chocolate, chopped
6 oz. bittersweet chocolate, chopped
8 oz. (1 cup) unsalted butter
1 cup granulated sugar
1/4 cup water
1 tsp. light corn syrup
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
1/2 cup finely chopped toasted pecans

Preparation

Combine the two chocolates and set aside. Set a small bowl of water and a pastry brush next to the stove. In a heavy saucepan fitted with a candy thermometer, cook the butter, sugar, water, corn syrup, and salt over medium heat. Stir frequently with a wooden spoon until the butter melts and the sugar dissolves; then stir gently and only occasionally as the mixture approaches 300° F and begins to darken. Brush the sides of the pan down with a little water every once in a while to keep the sugar from crystallizing.
When the mixture reaches 300° F (this will take about 18 to 20 minutes), remove the pan from the heat, carefully add the vanilla, and stir it in. With a heatproof rubber spatula, scrape the mixture into a metal 9×11-inch baking pan set on a rack. Tilt the pan until the toffee covers the bottom of the pan evenly. Let cool for 2 minutes. Sprinkle with the chopped chocolate and let it melt for a few minutes (cover with another baking pan to help it melt). Smooth the chocolate with a spatula (use a narrow offset spatula if you have one) and sprinkle on the pecans.
Let cool completely (3 to 4 hours) and then break or chop into pieces; use a metal spatula or a blunt knife to pry the toffee out of the pan. To help the chocolate set faster on a warm day, refrigerate the candy.

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Reviews (7 reviews)

user-1119851 | 10/23/2012
I have made this for a three years now. It is similar to something we would buy at a Thanksgiving Craft festival and pay $25 for a small bag! My girlfriend loves it and I couldn't believe I found the recipe in Fine Cooking! I usually make two batches, one with all milk chocolate, for Denise, and the other with bittersweet chocolate for our family! You can't go wrong! I suggest always making a double batch, it disappears quickly, and there are always teenagers around to help vacuum up the crumbs when it gets cut!
Bayba | 12/11/2011
Tried this recipe twice and both times the toffee didn't harden. Followed the recipe exactly, but no luck.
cammilla | 01/08/2011
I made this a few nights before Christmas, late one evening after I finished wrapping gifts. It was the easiest thing I've done in a while. The toffee cooked exactly as described, and the only thing I added was some extra chocolate. No one could believe I made it!!! So...I didn't share. I would definately make this again. Yum!
lobsterwoman | 12/28/2010
This is the second year that I've made this and it turns out perfect and delicious everytime. I don't use a candy thermometer...I watch the mixture while it boils and when it turns the color of peanut butter, it's done. This recipe is so easy to make and everybody loves it. Perfect for gifts. Thank you! Linda

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What We're Cooking Now

Name: Toffee-Chocolate Candy
Yield: Yields about 35 2-inch pieces
Cuisine: American
Ingredients: 6 oz. semisweet chocolate, chopped; 6 oz. bittersweet chocolate, chopped; 8 oz. (1 cup) unsalted butter; 1 cup granulated sugar; 1/4 cup water; 1 tsp. light corn syrup; 1/2 tsp. kosher salt; 1 tsp. pure vanilla extract; 1/2 cup finely chopped toasted pecans