Ingredients
1-1/2 cup pecans, toasted
1-1/4 cup light brown sugar, firmly packed
2 tbsp. water
1/2 cup sweet butter
1 tsp. vanilla
1/4 tsp. baking soda
6 oz. semisweet chocolate, chopped
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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) In a food processor pulse the pecans until they are finely chopped. Sprinkle half the pecans on a 7-10-inch area on a buttered cookie sheet. Have the sheet, the vanilla and baking soda near the range. 2.) In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285F. Remove the sauce pan from the heat and add the vanilla and baking soda. Pour the toffee mixture evenly over the 7x10-inch rectangle on top of the nuts. 3.) Immediately scatter the chocolate pieces over the hot toffee. After about 5 minutes, spread the chocolate with a long metal spatula in an even layer. Dust the chocolate with the remaining chopped pecans. 4.) Cool completely and break into irregular pieces. Stores in an airtight container for one month.