MILK CHOCOLATE-PECAN TOFFEE
Enjoy this toffee that's made with pecans and chocolate - a nutty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 6
Steps:
- Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
- Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.
Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg
CHOCOLATE-COVERED TOFFEE
Chocolate-covered toffee is one of my favorite candies and it's easy to make. All you need is a candy thermometer and some time. The result is a buttery caramel, with a slightly toasty flavor. I added a bit of coffee to the toffee, giving them a slight bitter edge, which is a perfect complement to the sweet candy. To finish them off dip some of them in milk chocolate or drizzle in dark chocolate and sprinkled with toasted almonds and sea salt.
Provided by Food Network
Time 1h15m
Yield 72 pieces
Number Of Ingredients 10
Steps:
- Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
- In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
- Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
- The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
- Pour the toffee onto the prepared baking sheet.
- Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
- Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
- You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
- Allow the toffee to sit until it is room temperature and then break apart the pieces.
- Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
- Set up a second baking sheet with a sheet of parchment or wax paper.
- Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
- Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
- In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
- If you want to sprinkle with toasted nuts and sea salt, this is the time.
- Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
- Fill decorative bags as gifts for Valentine's Day.
PECAN ENGLISH TOFFEE
Make and share this Pecan English Toffee recipe from Food.com.
Provided by Smoky Okie
Categories Low Protein
Time 25m
Yield 4 cups, 25 serving(s)
Number Of Ingredients 5
Steps:
- butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
- in heavy sauce pan, melt butter, add sugar and bring to a boil.
- Boil approximately 12 minutes or until candy reaches 290°.
- Add chopped pecans and stir to mix, then pour over halves in backing dish.
- Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do).
- Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.
Nutrition Facts : Calories 292.2, Fat 22.8, SaturatedFat 11.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 22.6, Fiber 1, Sugar 21, Protein 1.5
CHOCOLATE COVERED ENGLISH TOFFEE WITH PECANS
Christmas at our house would not be the same without homemade toffee! It's so easy to make yet seems to be becoming a lost art. People go crazy for it, and I love to watch their eyes roll back and close, their smiles and the yummy sounds they make when they take their first bite! Priceless!! ;) (photo from bing images)
Provided by Kelly Williams
Categories Chocolate
Time 15m
Number Of Ingredients 8
Steps:
- 1. Grease a 15 x 10 x 1" pan with 1-2 tablespoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. In microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.
CHOCOLATE PECAN TOFFEE
This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner!
Provided by banad
Categories Candy
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter sides of heavy saucepan.
- Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
- Remove from heat.
- Spread coarsely chopped nuts evenly on a 9x9" baking pan.
- Pour sugar mixture onto baking pan.
- Spread to edges with a wooden spoon.
- Place finely chopped nuts on sugar mixture.
- Place chocolate chips on top of sugar mixture, then wait for them to melt.
- Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
- Put in cool place to harden.
- Break into pieces, and store covered in a refrigerator.
Nutrition Facts : Calories 362.3, Fat 28.1, SaturatedFat 14.4, Cholesterol 48.8, Sodium 132.3, Carbohydrate 30.5, Fiber 1.5, Sugar 27.7, Protein 1.5
CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
COFFEE PECAN TOFFEE
Old fashioned chocolate dipped Coffee Pecan Toffee! This makes a great gift! From Better Homes and Gardens. A popular variant of toffee in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces.
Provided by Sharon123
Categories Candy
Time 50m
Yield 48 pieces
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
- Set pan aside.
- Butter the sides of a heavy 3-quart saucepan.
- Melt the 2 cups butter in saucepan.
- Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
- Cook and stir over medium-high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
- ,soft-crack stage (about 25 minutes).
- Watch carefully after 280 degree F to prevent scorching.
- Remove saucepan from heat; remove thermometer.
- Stir in vanilla.
- Pour candy into the prepared pan.
- Let candy stand about 1 hour or until firm.
- Use foil to lift candy out of pan.
- Break candy into pieces that are about 2 inches in size.
- Melt the 3 tablespoons butter in a heavy medium saucepan.
- Stir in the 1 teaspoon espresso powder till dissolved.
- Add chocolate pieces and melt over low heat, stirring often.
- Place pecans in a shallow dish or on waxed paper.
- Dip half of each candy piece into melted chocolate mixture, coating all sides.
- Place dipped candy on waxed paper.
- Sprinkle with pecans.
- Chill until chocolate is firm.
- Store in a tightly covered container.
- Makes about 2-3/4 pounds (about 48 piecies).
- Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
- Package the pieces in a cone-shaped paper container.
- Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
- Tie the outside of the cone with ribbon and secure the candies inside with cellophane.
ENGLISH TOFFEE
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-COVERED BUTTER TOFFEE
This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.
Nutrition Facts :
More about "chocolate covered english toffee with pecans food"
PECAN TOFFEE RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Servings 1.75
- Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
- Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
- Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.
BETTER THAN ANYTHING TOFFEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
Ratings 97Calories 167 per servingCategory Dessert
ENGLISH TOFFEE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
CLASSIC ENGLISH TOFFEE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ENGLISH BUTTER TOFFEE WITH ALMONDS AND PECANS - SUGAR …
From sugarandsoul.co
MICROWAVE CHOCOLATE COVERED TOFFEE WITH PECANS - 2 …
From 2cookinmamas.com
TOFFEE PECANS - THE HARVEST KITCHEN
From theharvestkitchen.com
SALTED CHOCOLATE-PECAN TOFFEE RECIPE | MYRECIPES
From myrecipes.com
10 BEST CHOCOLATE COVERED PECANS RECIPES | YUMMLY
From yummly.com
BEST CHOCOLATE TOFFEE RECIPE - HOW TO MAKE CHOCOLATE TOFFEE
From delish.com
AMAZON.COM: CHOCOLATE COVERED ENGLISH TOFFEE
From amazon.com
CHOCOLATE COVERED SPONGE TOFFEE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CHOCOLATE OAT BARS | FOODTALK
From foodtalkdaily.com
CHOCOLATE PECAN TOFFEE RECIPE | LAND O’LAKES
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love