Chocolate Pecan Toffee Recipes

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.

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.

Steps:

• Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

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.

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.

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.)

Steps:

• Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
• Set pan aside.
• Butter the sides of a heavy 3-quart saucepan.
• Melt the 2 cups butter in saucepan.
• Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
• Cook and stir over medium-high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
• ,soft-crack stage (about 25 minutes).
• Watch carefully after 280 degree F to prevent scorching.
• Remove saucepan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan.
• Let candy stand about 1 hour or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces that are about 2 inches in size.
• Melt the 3 tablespoons butter in a heavy medium saucepan.
• Stir in the 1 teaspoon espresso powder till dissolved.
• Add chocolate pieces and melt over low heat, stirring often.
• Place pecans in a shallow dish or on waxed paper.
• Dip half of each candy piece into melted chocolate mixture, coating all sides.
• Place dipped candy on waxed paper.
• Sprinkle with pecans.
• Chill until chocolate is firm.
• Store in a tightly covered container.
• Makes about 2-3/4 pounds (about 48 piecies).
• Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
• Package the pieces in a cone-shaped paper container.
• Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
• Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

Steps:

• Set oven to 325 degrees.
• Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
• In a large bowl whisk together brown sugar with butter until well blended.
• Add in eggs, milk and vanilla; whisk until combined.
• Add in flour and salt and mix until blended.
• Stir in 1/2 cup mini chocolate chips.
• Spread into prepared baking pan.
• Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
• Bake for about 222-25 minutes or until the center tests done with a toothpick.
• Allow to cool completely in the pan on a rack.
• Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.

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.