I think this is one of my favorite candy recipes. I just love the combination of buttery toffee and yummy chocolate. Remember when working with chocolate always buy the best quality chocolate you can find. Your taste buds will thank you.
12 ounces 60% bittersweet chocolate
3/4 cup pecans, finely chopped
1 cup unsalted butter
1 cup granulated sugar
2 tablespoons water
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
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 foil square on a baking sheet and set aside.
In a heavy saucepan, cook butter, sugar, water and salt over medium heat until the temperature reaches 305°F, stirring constantly.
When mixture becomes dark golden brown, remove from heat immediately.
Stir in the vanilla extract and baking powder.
Pour the mixture into the prepared foil square. It will spread but may not reach edges.
Cool at room temperature for 45 minutes or until hard.
Lightly wipe surface of toffee to remove excess oils.
Melt 8 oz chocolate over double boiler on low to medium heat do not let boil, heat to 105°F. Add remaining 4 oz chocolate stir until chocolate reaches 88°F. Remove any chocolate chucks remaining.
Spread chocolate over cooled toffee and sprinkle with pecans, lightly pressing to set pecans.
Let set at room temperature 1 hour or until the chocolate is set.