Toffee Crunch

TOFFEE CRUNCH

If you're looking for a quick-to-prepare treat to serve this holiday season, try my recipe for Toffee Crunch. It uses only a few ingredients and takes only minutes to cook. Just be certain that you don't make your toffee too thick. Any thicker than ⅛ -inch, and the toffee can become difficult to chew.

Makes one 9-by-9-inch pan

¾	cup (1½ sticks) unsalted butter, plus more for greasing
½	cup pecan halves, toasted and finely chopped
¾	cup light brown sugar, firmly packed
1	tablespoon light corn syrup
¼	teaspoon kosher salt
1	teaspoon pure vanilla extract
¾	cup semi-sweet chocolate chips

Lightly grease a 9-by-9-inch baking dish with butter. Sprinkle the toasted pecans in an even layer in the prepared baking dish and set aside.

In a medium saucepan, combine the ¾ cup butter with the brown sugar, corn syrup, and salt. Pour in 1 tablespoon of water and set the pan over medium heat. Bring to a boil. Cook, stirring constantly, until the mixture registers 290ºF on a candy thermometer. Immediately remove the pan from the heat and stir in the vanilla extract. Carefully pour the toffee into the prepared baking dish, creating a ⅛-inch thick layer of toffee over the pecans. Set aside and allow to cool for 2 minutes.

Sprinkle the chocolate chips over the surface of the hot toffee. Cover the dish with a baking sheet and allow the chocolate to melt, about 1 minute. Remove the baking sheet and use an offset spatula to spread the melted chocolate over the surface of the toffee.

Transfer the baking dish to the refrigerator and chill, uncovered, until firm, about 2 hours. Then, remove the candy from the baking dish. Discard the parchment paper and break the candy into bite-size pieces.