After a 3 day marathon of baking, we are finally done. In hindsight, I realize that doing a face lift on your kitchen and getting a new oven is probably best not done during the holidays. I had been without an oven for about a week and a half and had not been able to use my kitchen for a couple of weeks because the painters have been busy at work in there. Finally, they have finished and I have finished our Christmas baking. The goodness you see is our lemon bread, orange yogurt cake and my famous chocolate toffee. Now I know why I only make this once a year. The stirring is 30 minutes long. You get a workout making this stuff. Which of course negates all the calories. LOL
Chocolate Covered Toffee
1 1/2 cups (9 ounces) semisweet chocolate chips, divided
1/2 cup chopped pecans, divided
2 cups of butter
2 cups of sugar
1/2 cup water
Spread 1/3 cup chips and 1/3 cup of pecans in a single layer on a lightly greased 15 x10 inch jelly roll pan. Melt butter over low heat in a 2 quart saucepan. Gradually stir in sugar and 1/2 cup water. Cook over medium heat stirring constantly until a candy therometer registers 310 degrees (hard crack stage). Pour over chips and pecans in pan, spreading to edges of pan. Let stand 1 minute. Sprinkle with remaining chips and let stand 1 minute or until slightly melted. Spread chocolate evenly over toffee. Sprinkle with remaining pecans. Cool in pan on a wire rack. Break into bite size pieces.