Coffee Pecan Toffee Food

BUTTER PECAN-TOFFEE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

TOFFEE-PECAN CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.

TOFFEE-PECAN SKILLET BROWNIES

Steps:

• Make the brownies: Preheat the oven to 325˚. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
• Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
• As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
• Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.

TOFFEE PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
• Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
• Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
• Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

COFFEE PECAN TOFFEE

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.

CHOCOLATE-TOFFEE PECAN TART

Steps:

• Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
• Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
• Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

PECAN ENGLISH TOFFEE

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.

COFFEE TOFFEE PECAN PIE

Steps:

• Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
• In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
• Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
• Put the pie on the heated baking sheet and reduce the oven temperature to 350°F Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.
• Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

PAULA DEEN'S PECAN TOFFEE TASSIES

Steps:

• Preheat the oven to 350 degrees F.
• Unroll the piecrusts onto a lightly floured surface.
• Roll into 2 (15-inch) circles.
• Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.
• Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups.
• Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
• Add the vanilla.
• Stir in the pecans and brickle chips.
• Spoon the pecan filling evenly into the pie shells.
• Bake for 25 minutes, or until filling is set and crust is lightly browned.
• Cool in pans on wire racks.

CHOCOLATE PECAN TOFFEE

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.

GRAHAM-PECAN TOFFEE

Steps:

• Arrange graham squares on bottom of 15x10x1-inch pan sprayed with cooking spray.
• Cook and stir sugar, butter, water and salt in medium saucepan on medium-high heat until mixture reaches 300°F on candy thermometer (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard brittle strands. Remove from heat; stir in baking soda. Immediately pour over grahams; spread to evenly cover grahams.
• Sprinkle with nuts; cool. Melt chocolate as directed on package; drizzle over toffee. Let stand at room temperature until firm. Break into pieces.

TOFFEE-CHOCOLATE PECAN BARS

Steps:

• Set oven to 325 degrees.
• Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
• In a large bowl whisk together brown sugar with butter until well blended.
• Add in eggs, milk and vanilla; whisk until combined.
• Add in flour and salt and mix until blended.
• Stir in 1/2 cup mini chocolate chips.
• Spread into prepared baking pan.
• Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
• Bake for about 222-25 minutes or until the center tests done with a toothpick.
• Allow to cool completely in the pan on a rack.
• Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.

PECAN TOFFEE

Steps:

• Line 9-inch square baking pan with foil, overlapping sides. Butter foil. Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310°F. on candy thermometer, stirring occasionally, about 11 minutes.
• Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.)