Saturday, December 6, 2008

Making Toffee : A step-by-step photo guide

Last year around the holidays Dana and I made a couple batches of chocolate and pecan covered toffee to give to people as little events came up. It was such a fun process that we decided to do it again last night! We went a little crazy with the pictures so bear with me.

The prep - after toasting two cups of pecans (for about 8 minutes at 350 degrees) you chop them up roughly and then chop up half of them fine.

In a pot goes 3 1/2 cups butter, 1 1/2 cups sugar, a teaspoon salt and 3/4 cups water. Heat and stir until reaches 310 degrees on a candy thermometer (I can't believe we own a candy thermometer!). This takes about 20 minutes - the toffee will darken as it cooks.

Getting closer...

Almost there!
After you hit 310, turn off the heat and add a tablespoon of vanilla extract - the toffee may bubble up at this point so be careful! We haven't had any toffee accidents yet but I think it would be very painful.

Mix in the finely chopped nuts as well and pour the toffee into a 10 x 15 baking sheet to cool for 30 minutes:

After a few minutes of cooling you can try to 'score' the toffee so that is easier to break up later. We've found that while this works a little, you have to be ready for it to just break however it wants.

Cut up and melt 12 oz of bittersweet chocolate in a double boiler and pour over the toffee - spread evenly:

Put the last half of the pecans on top...

Wait for a few minutes and then sprinkle on coarse sea salt to taste...and you're done! Put in the fridge for at least an hour to set.


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