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Line a 15 x 10 inch jelly roll pan with heavy duty aluminum foil; lightly grease foil. Sprinkle with 1 cup of pecans to within 1 inch of edges.
Bring sugar, butter and 1/3 cup of water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly (around 10-12 minutes) or until a candy thermometer reaches 310 deg F (hard crack stage). Pour over pecans in pan; sprinkle with chocolate pieces. Let stand 30 seconds.
Sprinkle with remaining 1/2 cup of pecans . Chill for 30 minutes. Break up tofee using a mallet or rolling pin. Store in an airtight container.
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