Chocolate Pecan Toffee 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

CHOCOLATE-TOFFEE PECAN TART



Chocolate-Toffee Pecan Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6-8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
1 1/2 cups pecan halves
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup light corn syrup
1/4 cup packed dark brown sugar
3 large eggs, beaten
3 tablespoons bourbon

Steps:

  • Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
  • Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
  • Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
  • Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

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 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

SALTED CHOCOLATE-PECAN TOFFEE



Salted Chocolate-Pecan Toffee image

I plan on making this over the holidays. The time includes chill time in the fridge. Toffee keeps for 2 weeks in an airtight container at room temperature or for a month if chilled. Please be careful while working with the hot toffee and keep some ice water nearby.

Provided by cookiedog

Categories     Candy

Time 3h

Yield 40 serving(s)

Number Of Ingredients 7

2 cups pecan halves
3 1/2 cups sugar
1 1/2 cups butter
1 teaspoon salt
1 tablespoon vanilla extract
12 ounces bittersweet chocolate
2 teaspoons fleur de sel or 2 teaspoons coarse sea salt

Steps:

  • Preheat oven to 350°. Put pecans on a baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
  • Put sugar, butter, salt, and 3/4 cup water in a 4-qt. saucepan over medium heat. When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is a deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up) and finely chopped pecans. Pour into a 10- by 15-in. rimmed baking sheet. Let toffee cool until set, at least 30 minutes. (For even pieces, you can ?score? the toffee by cutting it with a sharp knife after it has set for about 10 minutes, scoring into 5 strips lengthwise and 8 strips crosswise to yield 40 pieces. Wipe knife clean with warm water after each slice for easier cutting.).
  • Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 inches of water and bring to a boil. Take off heat and put bowl of chocolate in the water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee; with a knife or offset spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
  • To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.

Nutrition Facts : Calories 163.9, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.3, Sodium 223.3, Carbohydrate 18.2, Fiber 0.5, Sugar 17.7, Protein 0.5

PECAN TOFFEE



Pecan Toffee image

Provided by Yvonne Askew

Categories     Candy     Chocolate     Dessert     Pecan     Fall     Bon Appétit     Indiana

Yield Makes about 1 1/2 pounds

Number Of Ingredients 5

1 cup (2 sticks) butter
1 1/2 cups sugar
1/4 teaspoon cream of tartar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 cup (about 5 ounces) coarsely chopped pecans

Steps:

  • Line 9-inch square baking pan with foil, overlapping sides. Butter foil. Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310°F. on candy thermometer, stirring occasionally, about 11 minutes.
  • Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.)

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  • Preheat oven to 350°. Put pecans on a rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool enough to handle, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
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  • Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 in. of water and bring to a boil. Take off heat and put bowl of chocolate in the water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee; with a knife or offset spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
  • To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.


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