- 14 tablespoons (1 stick, plus 6 tablespoons) butter
- 1 cup sugar
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Dash salt
- 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
- Generously butter a cookie sheet.
- Put butter, sugar, and water in a heavy pan or skillet over medium-high heat.
- Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
- Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
- Add vanilla and salt.
- Add nuts to mixture and remove from heat.
- Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
- Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts.
- Sprinkle remaining 1/2 cup chopped pecans on chocolate while chocolate is warm and silky.
- Cool completely and break into pieces.
- Store in an airtight container.
This is adapted from a recipe on Food Network from Paula Deen. Click here for original recipe.
I have better luck with this recipe when it is cold outside/or the humidity is low.