For all of you toffee fans, we have a fresh twist on a classic you already love! By sprinkling chopped Fisher® Pecans on top of the melted honey and chocolate, you’ll create a real crowd pleaser that no one can say no to.
3 sticks (12 oz.) unsalted butte
1 3/4 cup sugar
1/4 cup honey
2 teaspoons salt
2 cups semi-sweet chocolate chips
2 cups chopped Fisher® Chef’s Naturals Pecans
Line a 10x15-inch jelly roll pan with aluminum foil. Spray with non-stick cooking spray.
Place butter, sugar, honey, salt and ½ cup water in a medium pot and bring to a boil over medium-high heat, stirring constantly. Continue stirring until mixture is a deep caramel color and registers 310°F on a candy thermometer (hard crack stage), about 20 minutes
Pour hot toffee into prepared pan. Using potholders, tilt the pan to create an even layer of toffee. Let cool 5 minutes then sprinkle chocolate chips over top. Allow chips to melt 1 minute then use a spatula to spread into an even coating. Top with pecans. Refrigerate 1 hour or until hard then break into bite-sized pieces.
Note: Do not store toffee in the refrigerator as it will become sticky and begin to melt.