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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 20 |
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This stuff is SO good! It's a recipe I got from my grandmother. Fast and SUPER easy to make. And it never stays around long! You can substitute a large Hershey's bar or Hershey's kisses if you don't have chips on hand. Substitute almonds, cashews or walnuts to change it up a little if you like. Number of servings depends on how big you break the pieces. Ingredients:
1 cup white sugar |
1 cup dark brown sugar, packed |
2 tablespoons water |
1 teaspoon vanilla extract |
1 lb real unsalted butter |
1 1/2 cups chocolate chips |
1 1/2 cups finely chopped pecans |
Directions:
1. Sprinkle nuts onto 11X17 cookie sheet (I usually spray the cookie sheet with non-stick spray before I start - just in case).
2. Spread your chocolate evenly over the nuts and set the pan aside.
3. Mix remaining ingredients in an iron skillet and cook on high to 300°F, about 8-10 minutes or until it forms a brittle ball when dropped into cold water, and stir constantly.
4. Quickly pour mixture evenly over the chocolate.
5. Let stand 5 minutes so chocolate has a chance to melt before placing in fridge.
6. leave refrigerated until the chocolate is completely cooled - at least 2.5 - 3 hours.
7. Break into pieces and store in airtight container.
8. Will last several weeks when kept in the freezer.
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