Toffee

This was my first attempt to make candy -- well -- at least my first in a very long time -- and the first try came out overdone -- waaay overcooked.  The second attempt -- much better -- but a bit underdone -- I think the third time will be the charm.


Here's the trick -- candy thermometers are fine -- but you MUST stop cooking it when it's the color of peanut butter -- and Medium High heat -- is WAY too high.  I put it just below Medium once the butter and sugar started to boil.


Also -- screw buttering the pan -- you need to butter the pan -- AND use a silpat  -- and shoot -- I buttered that too.  Other than that -- it's the Paula Dean recipe

Ingredients
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
Directions
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. Remove from heat and add nuts to mixture. Add vanilla and salt. 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. Cool completely and break into pieces. Store in an airtight container.