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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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