Goldy’s Terrific Toffee
2 cups coarsely chopped pecans
2 pounds (8 sticks) unsalted butter, plus extra for pans
2 pounds best-quality milk chocolate (Lindt)
4 cups packed dark brown sugar
Note: A candy thermometer is essential for this recipe. Making a good toffee is tricky at high altitude, because the traditional soft-crack stage is not reached until the thermometer reaches 300°F., at which point the toffee is in danger of burning. Therefore, at high altitude, if you are close to 300°F., detect a burning smell, and stir up a darker substance from the bottom of the pan, stop stirring immediately, remove the toffee from the heat, and quickly pour it into the prepared pans without scraping the bottom of the cooking pan. If you have managed not to stir in any of the burnt candy, the tof
