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Mocha Pecan Toffee




Source of Recipe


internet






Recipe Introduction


Arrange the toffee in glass jars and wrap festive ribbons around each one for a lovely hostess gift.





List of Ingredients



• 1 ¼ cups unsalted butter (2 ½ sticks)
  
• 1 cup sugar
  
• 1/3 cup packed brown sugar
  
• 1/3 cup water
  
• 1 tablespoon dark unsulfered molasses
  
• 2 teaspoons espresso powder
  
• ½ teaspoon cinnamon
  
• ¼ tsp. salt
  
• 2 cups coarsely chopped pecans
  
• 4-½ oz chopped bittersweet chocolate
  
• 11 oz bag white chocolate morsels
  






Instructions



1. Butter a small cookie sheet. Melt butter in a heavy 2-½ quart saucepan. Add sugars, water, molasses, espresso powder, cinnamon, and salt; stir until sugar dissolves. Attach a clip on candy thermometer. Increase heat to medium; cook until thermometer reaches 290 F, stirring slowly but constantly and scraping the bottom of the pan with a wooden spatula.
   
2. Remove from heat. Mix in 1-½ cups of the nuts, reserving ½ cup for the topping. Immediately pour the toffee mixture onto the cookie sheet. Spread evenly. Spoon the chocolate over the hot toffee. Alternating white and dark. Allow chocolates to melt a little and swirl with the back of a wooden spoon. For increased definitions use a knife blade to swirl. Sprinkle with remaining nuts and refrigerate until toffee is firm. Break into pieces. This can be made 2 weeks in advance kept refrigerated in airtight containers.