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.
Nutrition Facts : Calories 100 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 85 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
TOFFEE PECANS
These Toffee Pecans (also referred to as butter toffee pecans, candied pecans, praline pecans and caramelized pecans) come together on the stovetop in about 5 minutes. They're perfect for snacking, as a holiday gift and for tossing into salads.
Provided by Deborah
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Line a cooking sheet with parchment paper.
- Place the butter in a large pot over low heat until melted.
- Increase your heat to medium-low and add the sugars, salt, and vanilla.
- Stir briskly until the mixture thickens.
- Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
- Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
- When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
PECAN TOFFEE FUDGE
This quick fudge is always popular wherever it shows up and makes great gifts for loved ones and friends. People love the creaminess and toffee bits. And it's so easy, even young children can help make it-with a little supervision! -Diane Willey, Bozman, Maryland
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits., Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
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.)
TOFFEE PECAN BLONDIES
These are delicious. I had them at a cookie exchange & they are the only recipe from the exchange I still make.
Provided by Darcys Diner
Categories Bar Cookie
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Butter a 10 x 15 pan and set aside. In medium bowl combine flour, baking powder & salt. Set aside. In large bowl beat butter, sugar & vanilla. Slowly beat in eggs. On low speed gradually add in flour mixture. Stir in toffee & pecans. Spread in pan. Bake 20-25 minutes. Let cool & cut. You can drizzle melted chocolate chips over if desired.
Nutrition Facts : Calories 165.7, Fat 7.3, SaturatedFat 3, Cholesterol 29.4, Sodium 117, Carbohydrate 24, Fiber 0.6, Sugar 16.2, Protein 2
PECAN TOFFEE CAKE
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 55m
Yield Serves 8
Number Of Ingredients 8
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').
Nutrition Facts : Calories 692 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.68 milligram of sodium
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
- Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
- Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
- Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
- For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
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
MICROWAVE PECAN TOFFEE
Very easy, every day ingredients and quick. I believe the recipe said you could use pecans or almonds, but there are plenty of almond toffe recipes and besides, I like pecan toffee! I got this recipe from a cookbook, but can't remember the one. I have made this many times for work parties, christmas presents, bake sales and family. Everyone loves it!
Provided by Suseme
Categories Candy
Time 15m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Butter a square 9x9 or 8x8 pan.
- Spread pecans in bottom of pan.
- Microwave brown sugar and butter in a 1 quart microwavable bowl, uncovered, 5 minutes, stirring every minute.
- Immediately pour over pecans, spreading evenly.
- Sprinkle with chips.
- When melted,(about 1-2 minutes) spread evenly.
- For more even cutting, cut lightly into 1-1 1/2 inch squares in the pan while still soft, right after spreading the chocolate.
- Refrigerate until hard, cut into squares along marks.
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.
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
More about "pecan toffee recipes"
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.
BUTTER TOFFEE WITH PECANS RECIPE - COOKING WITH JANICA
From cookingwithjanica.com
EASY SALTINE PECAN TOFFEE - RECIPE BOY
From recipeboy.com
SOUTHERN PECAN TOFFEE - ONE HAPPY HOUSEWIFE
From onehappyhousewife.com
4.6/5 (17)Total Time 25 minsCategory Dessert, SnackCalories 415 per serving
- Line a baking sheet with parchment paper and then spread the pecans in a single layer on the sheet.
- In a large skillet over medium-high heat, add the butter and allow it to melt. Once the butter has melted, add the sugar, corn syrup, vanilla, and salt. Mix all the ingredients together and bring to a simmer, continually stirring with a wooden spoon or spatula. Cook until the sugar mixture turns a medium brown caramel color, about 12 to 15 minutes.
- Pour the toffee evenly over the pecans. If necessary, smooth out the pecans and toffee using a spatula.
BEST PECAN SANDIES RECIPE (WITH TOFFEE) - CREATIONS BY KARA
From creationsbykara.com
PECAN TOFFEE | SAVEUR
From saveur.com
EAGLE BRAND® | TOFFEE-TOPPED PECAN BARS
From eaglebrand.ca
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