Food recipes
Pecan Toffee
Pecan Toffee Ingredients: butter, without salt sugars, granulated cream, whipped, cream topping, pressurized pascha, organic bitter-sweet dark chocolate chips, nuts, pecans Directions: Line 9-inch square baking pan wi...
Pecan Toffee
Ingredients:
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans
Directions:
Line 9-inch square baking pan with foil, overlapping sides.
Butter foil.
Melt 1 cup butter in heavy medium saucepan over medium heat.
Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium-high.
Brush down sides of pan with wet pastry brush.
Cook until mixture registers 310F.
on candy thermometer, stirring occasionally, about 11 minutes.
Immediately pour toffee into prepared pan.
Let stand 1 minute.
Sprinkle with chocolate.
Let stand 2 minutes to soften.
Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth.
Sprinkle with pecans.
Refrigerate until firm.
Remove toffee from pan, using foil as aid.
Break into 3-inch pieces.
(Can be prepared 4 days ahead.
Chill in airtight container.)
Ingredients:
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans
Directions:
Line 9-inch square baking pan with foil, overlapping sides.
Butter foil.
Melt 1 cup butter in heavy medium saucepan over medium heat.
Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium-high.
Brush down sides of pan with wet pastry brush.
Cook until mixture registers 310F.
on candy thermometer, stirring occasionally, about 11 minutes.
Immediately pour toffee into prepared pan.
Let stand 1 minute.
Sprinkle with chocolate.
Let stand 2 minutes to soften.
Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth.
Sprinkle with pecans.
Refrigerate until firm.
Remove toffee from pan, using foil as aid.
Break into 3-inch pieces.
(Can be prepared 4 days ahead.
Chill in airtight container.)