Ingredients for Coffee Pecan Toffee
- 2 cups (4 sticks) unsalted butter
- 2 cups granulated sugar
- 1/4 cup molasses
- Instant Espresso Powder
- 1 teaspoon vanilla extract
- Semisweet Chocolate Pieces
- 1 cup pecan halves
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How to Make Coffee Pecan Toffee
- Line a 15x10x1-inch baking pan with foil, leaving excess foil overhanging the edges for easy lifting.
- Set the prepared pan aside.
- Butter the sides of a heavy 3-quart saucepan.
- Melt 2 cups (4 sticks) of unsalted butter in the saucepan over medium heat.
- Add 2 cups granulated sugar, 1/3 cup water, 1/4 cup molasses, and 1 tablespoon espresso powder to the melted butter.
- Cook and stir over medium-high heat until the mixture comes to a rolling boil.
- Clip a candy thermometer to the side of the pan.
- Reduce heat to medium and continue boiling, stirring frequently, until the thermometer registers 290°F (soft-crack stage). Watch carefully after 280°F to prevent scorching.
- Remove the saucepan from the heat and remove the thermometer.
- Stir in 1 teaspoon of vanilla extract.
- Pour the candy mixture into the prepared pan and let it stand for about 1 hour, or until completely firm.
- Use the overhanging foil to lift the candy out of the pan.
- Break the candy into approximately 2-inch pieces.
- Melt 3 tablespoons of butter in a heavy medium saucepan.
- Stir in 1 teaspoon of espresso powder until dissolved.
- Add 12 ounces of semi-sweet chocolate chips and melt over low heat, stirring frequently until smooth.
- Place 1 cup of pecan halves in a shallow dish.
- Dip half of each candy piece into the melted chocolate, coating all sides.
- Place the dipped candies on waxed paper or parchment paper.
- Sprinkle the dipped side with pecans.
- Chill until the chocolate is firm.
- Store in an airtight container.
- For gifting: Package the toffee pieces in cone-shaped paper containers. To make cones, layer squares of parchment paper, textured gold paper, and wire mesh; roll and twist into a cone. Tie with ribbon and secure candies inside with cellophane.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
34g
Carbs
5g
