English Toffee (from Ghirardelli Cookbook)

Makes 1-1/4 pounds

3/4 cups of pecans, finely chopped
1 cup (2 sticks) unsalted butter
1 cup granulated white sugar
2 tablespoons of water
1/8 teaspoon of salt
1 teaspoon pure vanilla extract
8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking bar, broken or chopped into 1-inch pieces

Preheat oven to 350 degrees. With aluminum foil, form a 10-inch square shell with 1-inch high sides. Place on a baking sheet and set aside.

Spread the pecans on a separate baking sheet and toast in the oven for 6-8 minutes, or until fragrant.

In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305 degrees on a candy thermometer, stirring occasionally. Watch closely after it reaches 290 degrees because the temperature will increase rapidly. Stir in the vanilla and pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard.

Melt the chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Immediately spread the melted chocolate over the cooled toffee and sprinkle with the pecans, pressing lightly to set the pecans into the chocolate. Let set at room temperature for 1 hour or until the chocolate is set.

Break the toffee into pieces. Store covered at room temperature for up to 1 month.