Pecan Toffee Crunch

Prep your pan: Butter a large, rimmed baking sheet (or jelly roll pan). Have all ingredients measured and ready—candy-making moves fast.

Cook the toffee:

• In a heavy-bottomed pot, combine sugar, margarine, butter, and corn syrup over medium heat.

• Stir constantly with a wooden spoon or heatproof spatula.

• Wash down any sugar crystals forming on the pot sides with a wet pastry brush.

Monitor temperature: Attach a candy thermometer; cook until 310°F (hard crack stage).

Add pecans: Stir in 2 cups chopped pecans immediately; cook until temperature returns to ~300°F.

Pour and spread: Carefully pour hot toffee onto prepared pan; spread evenly with a spatula.

Add chocolate: Sprinkle chocolate morsels over hot toffee; wait 2–3 minutes to soften, then spread into an even layer.

Top with grated pecans: Sprinkle finely grated pecans over melted chocolate for texture and visual appeal.

Cool completely: Let toffee cool at room temperature for 30–45 minutes until firm. Do not refrigerate.

Break into pieces: Once cooled, break into rustic pieces with your hands or a sharp tap from a knife handle. Listen for the signature snap!