Courtesy: Taste of Home
- 1 tablespoon plus 2 cups butter, softened, divided
- 2 cups sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside.
In a heavy 3-qt. saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295 degrees (hard-crack stage).
Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour and then break into bite-size pieces.
Store in an airtight container at room temperature. Yield: about 2 pounds.
For more party recipes, click here.