The original source of this recipe is long since lost, but my mother made it every Christmas. Often it was gifted, and occasionally we even had some! It's a tradition in our family, and I'm sharing it with you.
Ingredients:
1 stick margarine
3/4 cup light brown sugar
~3/4 cup chopped pecans
1 - 6 oz package semi-sweet chocolate chips
1) Add the brown sugar and margarine to a sauce pan (preferably copper-bottomed).
2) Use the margarine wrapper to grease the bottom and sides of a disposable 8"sq pan. Sprinkle the chopped pecans evenly over the bottom of the pan.
3) Using a candy thermometer and a wooden spoon*, heat the brown sugar and margarine over medium-low heat to 270-280 degrees F, stirring almost constantly to prevent burning. (*The wooden spoon may or may not make any difference, it's just the way it's always been done within the family.)
4) Once the candy has reached temperature, "fallen", and appears to be close to the correct toffee color, pour immediately over the pecans in the pan. Use the back of the spoon to quickly spread the candy as much and as evenly as possible over the pecans.
5) Immediately sprinkle the chocolate chips over the candy. Once they have started to melt, use a spatula to spread the chocolate as much and as evenly as possible. (Do not add more chips after the first have started to melt, as this will cause the chocolate to set differently in places, changing the appearance and taste somewhat.)
6) Let cool completely, then pop the toffee sheet out of the pan and break into small pieces.
*LOVE!*
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