I’m still in Portland, Oregon and evidently will be for awhile since my flight home today was canceled due to Hurricane Irene. But, by the power of the internet I cyber-prepared the most delicious toffee to share with you.

Toffee is not difficult to make. Just be sure that you don’t get distracted at that crucial moment as the thermometer temperature approaches 300℉.

Pecan Toffee

1 1/2 cups chopped toasted pecans, divided
1 cup sugar
1 cup butter
1 Tbs corn syrup
1/4 cup water
1 cup semisweet chocolate chips

1. Grease a baking sheet and spread 1 cup of pecans over.

2. Bring sugar and next 3 ingredients to a boil in a heavy saucepan. Cook, stirring frequently, over medium heat until mixture is golden brown and candy thermometer reads 290-300 degrees. This will take between 10 and 15 minutes. Pour over pecans on baking sheet.

3. Sprinkle with the chocolate chips. Let stand for a minute then spread evenly over the top. Sprinkle with the remaining pecans.

4. When set, break into bite sized pieces. If you don’t have a freezing kitchen like I do, you may need to chill the toffee in the fridge.

Makes 1 1/2 pounds

Being in Portland means it is Portland music time. Here are two local bands.
Portugal. The Man-The Sun

You definitely want to check out Portugal. The Man’s website. Crazy, but cool artwork. You can buy their cool music there, too.

Blitzen Trapper-Maybe Baby

Blitzen Trapper has a new album coming out next month. You can pre-order it on their website. Check out their fall tour dates and buy their older music, too.

Cheers!