Chocolate Covered English Toffee With Pecans Recipes

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MILK CHOCOLATE-PECAN TOFFEE



Milk Chocolate-Pecan Toffee image

Enjoy this toffee that's made with pecans and chocolate - a nutty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 6

1 1/2 cups sugar
1 1/2 cups butter or margarine
2 tablespoons light corn syrup
2 tablespoons water
2 cups chopped pecans, lightly toasted
1 1/4 cups milk chocolate chips

Steps:

  • Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
  • Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
  • Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.

Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg

DARK CHOCOLATE-PECAN TOFFEE



Dark Chocolate-Pecan Toffee image

This easy and simple toffee recipe features rich dark chocolate and pecans.

Categories     dark chocolate pecan toffee recipe     toffee     toffee recipe     dark chocolate pecan toffee     pecans     dessert     chocolate     recipe     how to make     best     fast     quick     easy     simple

Time 1h25m

Yield 8-10 servings

Number Of Ingredients 8

1 c. unsalted butter, cut up, plus more for baking sheet
1 1/2 c. pecan halves, divided
3/4 c. granulated sugar
1/4 c. packed light brown sugar
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 3.5-ounce dark chocolate bar, chopped
3/4 tsp. large flaked sea salt (such as Maldon)

Steps:

  • Preheat oven to 350°F. Butter a rimmed baking sheet.
  • Spread pecan halves on a second rimmed baking sheet and toast just until fragrant, 7 to 8 minutes; cool. Arrange 1 cup toasted pecans, flat side down, in a single layer on prepared baking sheet, leaving a 2- to 3-inch border along sides of baking sheet. Chop remaining 1/2 cup pecans; set aside.
  • Combine butter, sugars, salt, vanilla, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring constantly, until mixture reaches 290°F, 18 to 20 minutes. Slowly pour hot caramel mixture over pecans, making sure to fully cover each nut and leaving the 2- to 3-inch border around baking sheet.
  • Sprinkle chocolate evenly over toffee; let sit until slightly melted. Spread chocolate, in an even layer, with a small rubber scraper or offset spatula. Sprinkle with chopped pecans and sea salt. Let stand 20 minutes, then refrigerate until cool and set, 40 to 45 minutes. Break into small pieces.

CHOCOLATE PECAN TOFFEE



Chocolate Pecan Toffee image

A rich, buttery toffee topped with chocolate and pecans.

Provided by Land O'Lakes

Categories     Toffee     Pecan     Nut     Candy     Dessert

Yield 36 pieces

Number Of Ingredients 7

1 cup sugar
1 cup Land O Lakes® Butter
1/4 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1 (6-ounce) package (1 cup) semi-sweet real chocolate chips
1/4 cup chopped pecans

Steps:

  • Butter 15x10x1-inch jelly-roll pan.
  • Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
  • Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
  • Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
  • Cool completely; break into pieces.

Nutrition Facts : Calories 100 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 85 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 0 grams

CHOCOLATE COVERED PECANS



Chocolate Covered Pecans image

Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.

Provided by GOLDIELOCKS264

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 10m

Yield 2

Number Of Ingredients 3

½ cup semi-sweet chocolate chips
3 tablespoons heavy cream
2 cups pecan halves

Steps:

  • Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
  • Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g

CHOCOLATE PECAN TOFFEE



Chocolate Pecan Toffee image

This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner!

Provided by banad

Categories     Candy

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup butter
1 cup sugar
1 tablespoon corn syrup
3 tablespoons water
1/2 cup coarsely chopped pecans
1/4 cup finely chopped pecans
3/4 cup chocolate chips

Steps:

  • Butter sides of heavy saucepan.
  • Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
  • Remove from heat.
  • Spread coarsely chopped nuts evenly on a 9x9" baking pan.
  • Pour sugar mixture onto baking pan.
  • Spread to edges with a wooden spoon.
  • Place finely chopped nuts on sugar mixture.
  • Place chocolate chips on top of sugar mixture, then wait for them to melt.
  • Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
  • Put in cool place to harden.
  • Break into pieces, and store covered in a refrigerator.

Nutrition Facts : Calories 362.3, Fat 28.1, SaturatedFat 14.4, Cholesterol 48.8, Sodium 132.3, Carbohydrate 30.5, Fiber 1.5, Sugar 27.7, Protein 1.5

CHOCOLATE-COVERED BUTTER TOFFEE



Chocolate-Covered Butter Toffee image

This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

Steps:

  • In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts :

ENGLISH TOFFEE



English Toffee image

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 206 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 143mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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