Coffee Pecan Toffee
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Servings
- 48 pieces
Categories
- Candy
- Dessert
- American
- Stovetop
Allergens
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 48. Current scale: 1x.
Old fashioned chocolate dipped Coffee Pecan Toffee! This makes a great gift! From Better Homes and Gardens. A popular variant of toffee in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces.
Hands-Free Mode Off
Equipment
15x10x1-inch baking pan, foil, heavy 3-quart saucepan, candy thermometer, heavy medium saucepan, waxed paper
Ingredients
- 2 cups butter (no substitutes)
- 2 cups sugar
- 2 tablespoons mild-flavor molasses
- 1 tablespoon instant espresso powder
- 3 teaspoons vanilla
- 3 tablespoons butter (no substitutes)
- 1 teaspoon instant espresso powder
- 2 cups semisweet chocolate pieces
- 1 1/2 cups finely chopped toasted pecans
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
