I have been making this recipe for years now. Each Christmas, family and friend know what they'll be getting. Its a simple recipe, takes about 15 min and its done! Hard part is to wait until it cools to eat...It seems like f.o.r.e.v.e.r for it to FINALLY cool. (20 min in the frig)
2 c. (real) butter
2 c. white sugar
1 1/2 c. semi-sweet chocolate chips
1 c. chopped pecans
Candy thermometer
Get your stuff ready! I used a jelly roll pan...cookie sheet will work too. Layer it with foil and slightly spray some oil down on top.
In a pot over med heat (or slightly over) melt your butter, then add in the sugar. At this point your locked in and must continue to stir constantly, so if the baby has a dirty diaper make the hubby change him/her...your makin' candy...and candy is serious!
You'll want to bring it to a rolling boil, and allow it to get to the "Hard crack" stage 300-310 (15ish minutes). pour it in the prepared cookie sheet, spread it out a bit. (usually you don't have to spread it, it will spread its self out) sprinkle the chocolate evenly on top, and wait 2 min. Now the chocolate will be nice a melted. Spread the chocolate over the candy with a plastic spatula, or spoon...lick the spoon after spreading and evenly sprinkle the nuts on top. Here's the hard part, place it in the frig for 20 min to allow to cool. I tried to sneak a bite and burned my tongue...I have the patience of a 3 year old! After those grueling 20 min, you should be able to break it into pieces and enjoy (with out your tongue being burned!)
*I found I had to make a practice batch each year to find the right temp to get the candy to when cooking it. Each area will be different depending on the weather. If its humid you may need a lower temp maybe around 290, if its dry out, you may need a higher temp 310-315. Here where I am its usually dry, so I have to cook my candy till it reaches a temp of 315ish.
**Also you'll want to watch the color of the candy. It needs to be a golden amber color.
2 c. (real) butter
2 c. white sugar
1 1/2 c. semi-sweet chocolate chips
1 c. chopped pecans
Candy thermometer
Get your stuff ready! I used a jelly roll pan...cookie sheet will work too. Layer it with foil and slightly spray some oil down on top.
In a pot over med heat (or slightly over) melt your butter, then add in the sugar. At this point your locked in and must continue to stir constantly, so if the baby has a dirty diaper make the hubby change him/her...your makin' candy...and candy is serious!
You'll want to bring it to a rolling boil, and allow it to get to the "Hard crack" stage 300-310 (15ish minutes). pour it in the prepared cookie sheet, spread it out a bit. (usually you don't have to spread it, it will spread its self out) sprinkle the chocolate evenly on top, and wait 2 min. Now the chocolate will be nice a melted. Spread the chocolate over the candy with a plastic spatula, or spoon...lick the spoon after spreading and evenly sprinkle the nuts on top. Here's the hard part, place it in the frig for 20 min to allow to cool. I tried to sneak a bite and burned my tongue...I have the patience of a 3 year old! After those grueling 20 min, you should be able to break it into pieces and enjoy (with out your tongue being burned!)
*I found I had to make a practice batch each year to find the right temp to get the candy to when cooking it. Each area will be different depending on the weather. If its humid you may need a lower temp maybe around 290, if its dry out, you may need a higher temp 310-315. Here where I am its usually dry, so I have to cook my candy till it reaches a temp of 315ish.
**Also you'll want to watch the color of the candy. It needs to be a golden amber color.
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