I posted on Facebook that I was finishing up my candy making process and one of my FarmVille friends requested my toffee recipe. As I mentioned, I don't mind sharing my recipes, so here is my revamped version of a Bon Appetit recipe. Before attempting to make you MUST HAVE A CANDY THERMOMETER.
BUTTERY PECAN TOFFEE
makes about 1.5 lbs.
1 1/4 cups (2 1/2 sticks) butter
1 cup sugar
1/4 cup firmly packed golden brown sugar
1/4 cup water
1 Tablespoon honey
1 cup coarsely chopped pecans, toasted
Unsalted butter (used to butter small baking sheet 9 X 13)
melted milk chocolate for dipping (pre-tempered is best--Merkens)
coarsely ground pecans
Butter small baking sheet, set aside. Melt butter in heavy 2 1/2-quart saucepan over low heat. Add both sugars, water and honey and stir until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 290 F, stirring slowly, but constantly, and scraping bottom of pan with rubber spatula, about 15 minutes (but can take longer. If taking too long, then slightly increase the heat). DO NOT WALK AWAY. Toffee and caramels seem to take forever to get to the appropriate tempurature or color, but will burn quickly.
Remove pan from heat. Mix in 1 cup of chopped nuts. Immediately pour mixture into prepared sheet: do not scrape pan. Let stand about 2 minutes and then score the candy with knife or metal scraper into 1-inch pieces. Let cool. Slip spatula under candy and break along the scored lines. Melt chocolate and dip toffee pieces in chocolate, flipping the candy until coated. Using fork, lift candy out and tap off excess chocolate, scraping fork along edge of bowl. Gently lay wet candy on a bed of ground pecans until dry. Or you can sprinkle ground pecans on top. When dry store in air-tight container until ready to package and give away.
I hope you all enjoy this recipe. I usually make 3 batches (thus my candy making exhaustion) to give out to about 35 friends and family members, along with all the other stuff that I make. If you have any problems or questions, feel free to email me at: margaret.golla (at) gmail.com