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    Toffee: Pecan Molasses Toffee


    Source of Recipe


    Williams Sonoma

    List of Ingredients




    1 1/4 cups unsalted butter
    1 cup sugar
    1/4 cup brown sugar
    1/4 cup water
    2 tablespoons dark molasses
    1 cup very coarse chopped pecans + 1/2 cup mediu -- chopped pecans
    1/2 teaspoon ground cinnamon
    6 ounces semisweet chocolate, fine chopped

    Recipe



    Butter a small baking sheet. In heavy 2 1/2 quart saucepan over low heat, melt butter. Add sugars, water and molasses, stir til sugar dissolves. Raise heat to medium and clip candy thermometer onto side of pan. Cook, stirring slowly but constantly til thermometer registers 290ºF, about 15 minutes. Remove from heat. Stir in 1 c. coarse chopped pecans and cinnamon.

    Immediately pour mix all at once onto prepared sheet. Let stand for 1 minutes Sprinkle chocolate over toffee. Let stand 1 minutes to soften. then use back of metal spoon and spread chocolate til melted Sprinkle with the 1/2 c. medium fine chopped pecans. Refrigerate uncovered til candy firm about 2 hrs. Break into 2" pieces. Store airtight in fridge up to 3 weeks.
 

 

 

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