Monday, January 24, 2011

Pecan Toffee

My little guy (okay, big guy) wanted to help make some toffee. He even kindly volunteered to lick the spoon after spreading the chocolate on top of the toffee. See what happens when you mix an 11 year old with chocolate?

Toffee can use either white sugar (like this recipe) or brown sugar. The white sugar makes a lighter colored and milder flavored toffee.

1 1/2 cups pecans, coarsely chopped
2 cups butter
1/2 cup water
1/4 cup light corn syrup
2 1/2 cups sugar
1 cup milk chocolate chips
1 cups pecans, finely chopped - optional

Butter a 12”x18” baking sheet, cover with the 1 1/2 cups coarsely chopped pecans and set aside. In heavy 3 quart sauce pan, combine butter, water, corn syrup and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Continue stirring until mixture begins to thicken. Reduce heat to low and remove wooden spoon. Clip on a candy thermometer and cook to 290 or soft crack stage. Remove from heat and pour over pecans. Cool at room temperature 1 hour. Melt chocolate chips and spread over top of candy. Sprinkle with 1 cup finely chopped nuts, then press lightly to make them stick. Allow to stand at room temperature 24 hours. Break into irregular pieces. Store in air tight container. Makes about 4 pounds.

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