Ingredients
- 2 cups butte
- 2 cups sugar
- 1/4 cup plus 2 tablespoons water
- 12 (1.05 oz.) milk chocolate candy bars
- 3 cups chopped pecans
Directions
Combine butter, sugar and water in a large saucepan; cook over low heat until mixture reaches hard crack stage (300 degrees) on a candy thermometer. Remove from heat and immediately pour into 2 buttered 12-inch pizza pans spreading to edges of pan.
Melt chocolate and spread over brittle, sprinkle pecans evenly on top and press into chocolate. Let stand until chocolate is firm. Break into pieces.
| Servings | 0 |
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