Sunday, February 12, 2006

Pecan Chocolate Toffee



I have a ton of pecans, so I'm looking for great things to make with them. I came across this recipe for Almond Buttercrunch Toffee at David Lebovitz, and substituted pecans. Oh, it worked very, very well. Very yummy! And easy to make! I made about half of his recipe - here's the quantities I used.

Pecan Chocolate Toffee

120 g pecans, lightly toasted and fairly finely chopped
1 tbsp water
55 g butter, in pieces
salt - a large pinch
110 g sugar
2 tbsp brown sugar
1/8 tsp baking soda (I actually didn't measure, just poured a very small amount into the caramel)
1/2 tsp vanilla extract
75 g dark chocolate, finely chopped

Line a small baking dish with non-stick foil or just oil it. Sprinkle half of the nuts into it.

Make the caramel. Melt butter, water, salt and both sugars in a heavy saucepan. Boil until it reads 150°C on a candy thermometer. Remove immediately (it might be a good idea to be ready for this when it starts to approach 145°C - the last few degrees come fast!) and stir in the vanilla and the baking soda. Pour caramel over the nuts, as evenly as you can.

Sprinkle the chocolate over the caramel, and let it stand for two minutes, then spread in an even layer. Sprinkle with the rest of the nuts, and let it stand in a cool place until completely set. Break or cut into pieces.

Pecan och choklad-toffee

1 comment:

Foodfreak said...

Dang. Now I have to buy a candy thermometer, finally ;)