A Holiday Treat

Whenever I have dinner at Insalata's in San Anselmo, the waiters always bring me a few pieces of toffee at the end of the evening. I snagged this recipe from Heidi Krahling, family friend and owner of the restaurant so I could share one of my favorite treats with you.
 Get creative with pretty packaging and bring some to your next dinner party as a gift to the host/hostess.
Click 'read more' for the full post and recipe! Enjoy!      

1. Cookie sheet  

2. 4 oz. milk chocolate  

3. 2.5 cups lightly toasted chopped pecans  

4. 1.5 cups sugar

5. 9 oz. light corn syrup  

6. 12 oz. semisweet or bittersweet chocolate

7. Silpat or parchment paper

8. 1 lb. butter cut into 1 inch pieces 

Candy thermometer 

First, heat the sugar with 6 tablespoons of water in a large saucepan over low heat. Swirl occasionally to dissolve the sugar.

Note: If you don't have a large pan, divide the mixture into two medium ones like I did.

Next, add the corn syrup followed by the butter.

Then, turn up the heat to bring to a boil, stirring from time to time.

When the mixture reaches the hard-crack stage - aroud 300 degrees on a candy thermometer - after about 20 minutes, quickly stir in one cup of nuts. 

Then, pour the mixture onto the lined cookie sheet and spread the candy as thin as possible.

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To finish, melt the chocolate in a bowl over simmering water. Then, spread the melted chocolate on top of the candy and sprinkle the remaining pecans on top. Let it cool.