Pecan Toffee
Think Skor Bar…but BETTER!!
It’s crazy to me that you are able to create something so impressive and delicious with just a few simple ingredients. This is the kind of dessert that you could bring to a gathering or gift someone you love. TRUST ME… this will be enjoyed & requested over and over by everyone!
I do advise to have a thermometer for this. I went without a candy thermometer for many years and now I can’t live without one.
I used milk chocolate but feel free to use semi-sweet in the recipe.
Enjoy!
xoxo
SiLLibake
Pecan Toffee
Beware! These are HIGHLY addictive!
Ingredients:
1 cup chopped pecans, lightly toasted 4-5 min at 350 F (you could use Almonds)
1 cup unsalted butter 226g
1 cup granulated sugar 200g
¼ cup water
1/2 tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips or semi-sweet
3 tbsp finely chopped toasted pecans for the topping,
sea salt if desired
Directions:
· Line a 9x9 inch baking dish with parchment paper with an over hang, then sprinkle the bottom evenly with 1 cup of chopped pecans and set aside.
Add the sugar, water, salt and butter to a heavy-bottomed pot (I use a stainless-steel pot). Place over medium heat and bring to a boil, stirring frequently. Have your thermometer and vanilla near by!
Once boiling, stir occasionally until the mixture reaches 300F, which is the hard crack stage
Remove from heat and carefully stir in the vanilla (don’t forget to add the vanilla…I have done that a few times) then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
Sprinkle chocolate chips over the top and cover with foil for 4-5 minutes so the chocolate chips soften. I love this because you don’t have to melt chocolate separately, the heat of the toffee mixture will do that for you. Use a spatula or the back of a spoon to spread the chocolate into a thin layer then sprinkle with the remaining 3 tbsp of finely chopped pecans and a bit of sea salt if desired. This is a sweet treat; the salt helps cut the sweetness a bit.
Refrigerate for at least an hour before lifting from baking dish and breaking into pieces.
How to Store Them:
· Store toffee in an airtight container in a cool place. Humidity will make the toffee sticky while heat will melt the chocolate. I keep it in the fridge & it lasts a few weeks
· Beware, these are highly addictive!!!
Preppy Kitchen’s Recipe
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