I made this with unsalted butter and it was definitely missing something. Also, make sure you store it in an airtight container or your chocolate will end up looking like this.
Ingredients:
1 cup salted butter
1 cup sugar
3 Tablespoons water
1 Tablespoon light corn syrup
3/4 cup semisweet or milk chocolate chips
1/2 finely chopped pecans or toasted almonds (optional)
Directions:
Line a 9x13 pan with foil and set aside. Butter sides of a heavy 2 quart saucepan. In pan melt 1 cup butter over low heat. Stir in sugar, water, and corn syrup. Cook over medium-high heat to boiling stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing sides of pan with mixture. Clip candy thermometer to side of pan.
Cook over medium heat stirring frequently until thermometer reaches 290 F - soft crack stage. Watch thermometer very closely once it it reaches 280.
Remove pan from heat. Remove thermometer. Pour mixture into prepared pan. Let stand for 2 to 3 minutes. Sprinkle with chocolate pieces. Let stand 1 to 2 minutes until chocolate looks softer. Spread softened chocolate across toffee mixture. Sprinkle with nuts and press nuts lightly into chocolate. Chill until firm. Break into pieces and store tightly covered.
Yield: 1.5 lbs
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