Ghirardelli Chocolate Saltine Toffee Food

GHIRARDELLI ENGLISH TOFFEE

Steps:

• Preheat oven to 350°F
• Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
• With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
• Place the foil shell on a baking sheet, and set aside.
• In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
• When the mixture becomes dark golden brown, immediately remove the pan from the heat.
• Stir in the vanilla extract.
• Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
• Cool at room temperature for 45 minutes, or until hard.
• Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
• Let set at room temperature 1 hour, or until the chocolate is set.
• Break toffee into pieces. Store covered at room temperature for up to 1 month.