Coffee Pecan Toffee

piątek, 24 stycznia 2014

Coffee Pecan Toffee

Time: 50 mins

Ingredients

  • 2 cups butter (no substitutes)
  • 2 cups sugar
  • 2 tablespoons mild-flavor molasses
  • 1 tablespoon instant espresso powder
  • 3 teaspoons vanilla
  • 3 tablespoons butter (no substitutes)
  • 1 teaspoon instant espresso powder
  • 2 cups semisweet chocolate pieces
  • 1 1/2 cups finely chopped toasted pecans

Directions

  • 1 Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
  • 2 Set pan aside.
  • 3 Butter the sides of a heavy 3-quart saucepan.
  • 4 Melt the 2 cups butter in saucepan.
  • 5 Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
  • 6 Cook and stir over medium-high heat until mixture boils.
  • 7 Clip a candy thermometer to side of pan.
  • 8 Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
  • 9 ,soft-crack stage (about 25 minutes).
  • 10 Watch carefully after 280 degree F to prevent scorching.
  • 11 Remove saucepan from heat; remove thermometer.
  • 12 Stir in vanilla.
  • 13 Pour candy into the prepared pan.
  • 14 Let candy stand about 1 hour or until firm.
  • 15 Use foil to lift candy out of pan.
  • 16 Break candy into pieces that are about 2 inches in size.
  • 17 Melt the 3 tablespoons butter in a heavy medium saucepan.
  • 18 Stir in the 1 teaspoon espresso powder till dissolved.
  • 19 Add chocolate pieces and melt over low heat, stirring often.
  • 20 Place pecans in a shallow dish or on waxed paper.
  • 21 Dip half of each candy piece into melted chocolate mixture, coating all sides.
  • 22 Place dipped candy on waxed paper.
  • 23 Sprinkle with pecans.
  • 24 Chill until chocolate is firm.
  • 25 Store in a tightly covered container.
  • 26 Makes about 2-3/4 pounds (about 48 piecies).
  • 27 Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
  • 28 Package the pieces in a cone-shaped paper container.
  • 29 Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
  • 30 Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

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