Instructions

Make Toffee

1. Have everything ready before you start. Toffee waits for no one.
2. Line a 9x13 pan smoothly with foil; use enough foil so that foil runs up the edges of the pans and makes handles. Grease the foil with vegetable oil or butter.
3. Heat the butter and bourbon in a medium saucepan over medium-high heat until the butter is melted.
4. Pour the sugar and salt into the center of the saucepan like a little mountain. Gently push the sugar down into the bourbon mixture but don't get any sugar on the edges of the pan.
5. Cook sugar without stirring until it's a light golden color and measures 300-degrees F on an instant read thermometer.
6. At this point sugar will darken quickly, so reduce heat to medium, watch carefully and swirl pan to ensure toffee cooks evenly. When toffee is medium-amber in color and measured 325-degrees F, pull it off the heat and stir in 1/2 cup chopped pecans.
7. Immediately pour toffee into foil-lined, prepared pan and smooth. Chill until firm, about 15 minutes.

Chocolate Coat The Toffee

1. Melt chocolate in the microwave at 50% power, stirring frequently, or in a double boiler set over simmering water.
2. Pour half of the chocolate over the hard toffee, smoothing with a small offset spatula. Sprinkle 1/2 cup pecans over chocolate and gently pat down. Pop the toffee back into the fridge for 5 minutes or so, just to set.
3. Place a piece of parchment or greased foil over the chocolate-coated toffee and carefully invert the toffee onto a sheetpan or cutting board.
4. Peel away the bottom layer of foil to reveal the uncoated side of the toffee.
5. Warm remaining chocolate if necessary and spread over the second side of the toffee. Sprinkle with the final 1/2 cup pecans and pat down. Return toffee to the fridge, unwrapped, until fully set, about 15 minutes.
6. Break (don't cut) the toffee into generous pieces. Store in a cool, dry place in an airtight container for a week or two.