Chocolate Covered English Toffee With Pecans Recipes

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.

MILK CHOCOLATE-PECAN TOFFEE

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.

CHOCOLATE COVERED ENGLISH TOFFEE WITH PECANS

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

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.

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.

CHOCOLATE-COVERED BUTTER TOFFEE

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.