Alchemy – 2. a method or power of transmutation; esp., the seemingly miraculous change of a thing into something better. In this case to take butter, sugar, chocolate, and pecans and turn it into something miraculous (i.e. English toffee)!
When you make this, make sure you won’t be interrupted. It requires constant stirring and the candy gets extremely hot.
2 C. butter (NO substitutions-do you hear me, NONE of that funky margarine stuff!!)
2 C. sugar
12 oz. package chocolate chips
2 C. pecans finely chopped (I use my small food processer)
Warm a rimmed baking sheet in the oven. Combine butter and sugar in a large heavy-bottomed saucepan. (I use my dutch oven) Cook over high heat, stirring constantly with a wooden spoon until mixture reaches the soft crack stage (280 degrees F. on a candy thermometer). Reduce heat to medium-high and continue stirring constantly. When mixture reaches the hard crack stage (300 degrees F. on candy thermometer), pour mixture onto baking sheet and spread with rubber spatula. (Mixture will not cover entire baking sheet.) Immediately sprinkle with chocolate chips and let set 5 minutes. Spread chocolate until smooth. Sprinkle with nuts and gently press into warm chocolate. Cool uncovered in refrigerator. When chocolate hardens, break into bite size pieces. Makes 3 pounds.