I’ve made toffee quite a few times in my kitchen adventures, but never without a candy thermometer. So, I was more than intrigued when I came across this recipe that not only has just 4 ingredients, but instructs that the toffee is ready when it turns the color of pecans.
No candy thermometer required!!
Okay. Challenge Accepted.
I set my pecan on the stove near my saucepan and got to boiling up the butter and sugar. As the color got golden and started to turn brownish, I lifted the pecan onto the spoon. When almost the same hue, I tipped the chopped pecans in, gave a stir and turned the mixture onto my prepared pan to wait it out and see if it would set up.
Everyone who tried the toffee loved it. My daughter declared that it might even be her favorite version of the many I have tried.
Use good quality chocolate and the freshest pecans you can find for optimum flavor and crunch. Be warned that even though the recipe makes a ton, it will be gone before you can say “no candy thermometer required”.
1 pound (2 1/2 cups) sugar
1 pound butter
1 pound finely chopped pecans, plus 2 cups, divided
1 pound milk chocolate
1. Cook the sugar and butter over medium heat, stirring often, until it is the color of the pecans (about 10 minutes).
See my pecan on the stove so I could check color. :)
Pretty close to pecan color here.
2. Add 1 pound of pecans to the sugar mixture, stir to coat then pour onto a large cookie sheet (15 x 10 inch) lined with non-stick foil. Refrigerate until hardened.
3. Melt half of the chocolate and spread it evenly over toffee. Sprinkle with 1 cup pecans. Return to refrigerator to harden.
4. Flip the toffee over and spread the other side with the rest of the chocolate (melted) and remaining cup of pecans. Refrigerate until firm. Break into bite-size pieces. Store in airtight container for up to one week.
Makes about 3 pounds of toffee
Recipe from Being Dead Is No Excuse by Gayden Metcalfe and Charlotte Hays
So bizarre to think that at this time last week I was just beginning a few days holiday in Scotland. What a brilliant time I had. Glasgow, as I mentioned, is a fantastic little city with all that a music lover like me could ever want.
I was able to catch up with two of my like-minded music pals in Glasgow. They brought me to Mono, a drinks, vegan food and music joint all rolled up into one. Bonus, owner Stephen Pastel (McRobbie) was on hand for me to meet and have my photo taken with. Very cool!
The Pastels released their first album in ages last year. Titled ‘Slow Summits’ it is everything you want in a record. It slips in and out of different moods with shifts from Stephen’s warm vocals to the lighter than air ones of Katrina Mitchell.
Scotland never lets me down.
Check out The Pastels on the band’s Website. You can buy their music here.
Patricia Birdsall 214-384-5576
“I will not fail thee, nor forsake thee. Such comfort is priceless.” – Thomas S. Monson
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