Toffee Crunch Ingredients 3/4 cup packed brown sugar
1/2 cup butter
6 ounces semi-sweet chocolate chips
1/2 cup pecans, chopped Method Using an 8" x 8" buttered pan, spread the pecans on the bottom then set aside.  In a 2 quart sauce pan add the butter and sugar, cook over medium heat, stirring constantly until it comes to a boil.Wash down the sides using a pastry brush.
Add a candy thermometer and boil until 260 degrees F.Remove from the heat and spread evenly over the 8" x 8" pan with the nuts. Sprinkle the chocolate chips over the candy while it is hot. Chill until firm then break into peices. - The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
- Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
- Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.
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