This is a great recipe brought to you by my mom. She used to make these every Christmas. I have made them for the past few years - even sent it to my husband (who was just a friend then) in a care package 6 years ago. I think this is what won him over.
If you don't like Pecans, you could make this like my mom - with Almonds or any other nut. The harder the nut the better (the softer ones burn easier). Or, just leave the nuts out.
Pecan Toffee1 lb butter
2 c sugar
5 Tbsp water
1 tsp vanilla
1 c chopped pecans
chocolate for dipping
about 1/4 c finely chopped pecans for topping
Melt butter in pan, add sugar and water. Cook on medium high heat until 312 degrees. Don't stir sides. Be patient, this takes time. Remove from heat, add vanilla and 1 cup chopped pecans. Immediately, pour onto buttered sheet-cake pan (or pan lined with parchment paper). Do not scrape bottom or sides of pan. Spread to desired thickness (about 1/4 inch thick). As it cools, core into 1" square pieces. When completely cooled, break along scored lines. Dip in chocolate. Place on waxed paper and top with remaining nuts.
For easier chocolate-ing, chocolate pieces may be place on hot toffee until melted.
Sarah's Note: The scraping of sides and bottom of pan is really just for those without non-stick pans. If you have a non-stick pan, it is okay, stuff doesn't stick or burn as easily.