Salted Chocolate Pecan Toffee Food

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

SALTED CARAMEL CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
• Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
• Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
• Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

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.

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.

SALTED CHOCOLATE-PECAN TOFFEE

Steps:

• Preheat oven to 350°. Put pecans on a baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
• Put sugar, butter, salt, and 3/4 cup water in a 4-qt. saucepan over medium heat. When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is a deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up) and finely chopped pecans. Pour into a 10- by 15-in. rimmed baking sheet. Let toffee cool until set, at least 30 minutes. (For even pieces, you can ?score? the toffee by cutting it with a sharp knife after it has set for about 10 minutes, scoring into 5 strips lengthwise and 8 strips crosswise to yield 40 pieces. Wipe knife clean with warm water after each slice for easier cutting.).
• Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 inches of water and bring to a boil. Take off heat and put bowl of chocolate in the water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee; with a knife or offset spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
• To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.

EASY CASHEW SEA SALT TOFFEE

Steps:

• Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
• Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
• Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
• Use spatula to smooth out chocolate over the entire sheet of candy.
• Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

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.)

CHOCOLATE PEANUT TOFFEE

Steps:

• Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer.
• In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.
• Simmer for 7 to 8 minutes, stirring occasionally.TIP: Watch carefully so it doesn't burn. The mixture gradually turns darker and is still a little separated.
• When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
• Use an off-set spatula to spread the mix over the peanuts.
• Pour a bag of chocolate chips over the top and let sit for 2 to 3 minutes so chocolate chips melt.
• Using an off-set spatula spread melted chocolate over the layer of toffee.
• Chop the remaining 1/4 cup of peanuts and sprinkle over the top.
• Let sit for 2 hours until the pan comes to room temperature and then place in the fridge until ready to enjoy. Which might be immediately!

SALTED CHOCOLATE TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
• 2. Sprinkle the graham crackers with toffee bits...
• 3. ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
• 4. In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
• 5. Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
• 6. Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
• 7. Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
• 8. NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
• 9. Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
• 10. Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
• 11. Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
• 12. Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.