Eagle River
The Northwoods
St. Germain
Featured Recipe
Print Recipe Buffy's Northwoods Kitchen: Butter Toffee
Posted 02/08/2019

4 Ingredient Toffee

1 cup finely chopped pecans
3/4 cup brown sugar
1/2 cup butter
1/2 cup chocolate chips

Butter a 9x9 square pan very well. Spread the pecans evenly in the bottom of the buttered pan. Set aside. In a very heavy bottomed pan over low heat, bring the brown sugar and butter to a boil, stirring constantly. Boil for 7 minutes, stirring constantly. The toffee will become a rich, dark brown. Don't be tempted to cook over a higher heat, it only takes a second for the toffee to scorch and it tastes awful. Immediately pour the toffee mixture evenly over the pecans, gently spreading the mixture to cover the pecans. Sprinkle the chocolate chips over the hot toffee mixture and then cover the pan with a baking sheet for roughly 5 minutes to melt the chips. Remove the baking sheet and spread the melted chips over the toffee. If desired, cut into squares while the toffee is hot. I like to let the whole pan cool and break the toffee into shards. Makes roughly 1 pound of toffee.
Buffy's Northwoods Kitchen
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