Makes 1 1/4 pounds
*requires candy thermometer
8 oz Bittersweet Chocolate Baking Bar
3/4 Cup Chopped Pecans
1 Cup Butter
1 Cup Sugar
1 Tbsp Water
1/8 tsp. Salt
1 tsp. Vanilla
Preheat oven to 350 degrees. Toast pecans for 6-8 minutes.
Cover baking sheet with aluminum foil. Set aside.
In a saucepan, cook butter, sugar, water, and salt over medium heat until temperature reaches 305, hard-crack sage, stirring occasionally. When the mixture becomes dark golden brown, immediately remove from heat. Stir in vanilla. Pour mixture into prepared cookie sheet (it may not fill the sheet). Cool at room temp until hard, about 45 min.
Melt chocolate in a double boiler, stirring until smooth. Spread chocolate over cooled toffee and sprinkle with pecans. Let set at room temp for at least an hour. Break into pieces and store at room temp for up to a month.