Coffee Pecan Toffee Recipes

CINNAMON-COFFEE PECANS

Steps:

• Spread pecans in an ungreased roasting pan or 15x10-inch jelly roll pan.
• Bake at 350 for 10 minutes, stirring after 5 minutes.
• Combine sugar and remaining 4 ingredients in a saucepan.
• Cook over medium-low heat until sugar and coffee dissolve, stirring often.
• Add pecans, and cook 3 minutes, stirring constantly.
• Remove from heat.
• Spread pecans in ungreased pan.
• Bake at 300 for 15 minutes, stirring every 5 minutes.
• Cool completely; store in an airtight container.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

TOFFEE PECANS

Steps:

• Line a cooking sheet with parchment paper.
• Place the butter in a large pot over low heat until melted.
• Increase your heat to medium-low and add the sugars, salt, and vanilla.
• Stir briskly until the mixture thickens.
• Add the pecans and stir constantly so the nuts are coated evenly. Continue to stir until the sugar begins to caramelize and turns brown (approximately 5-7 minutes).
• Pour the pecan mixture onto the cookie sheet and separate the nuts with two forks.
• When the nuts have cooled completely, place them in an airtight container. They will stay good for 3-5 days.

CHOCOLATE PECAN TOFFEE

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.

PECAN ENGLISH TOFFEE

Steps:

• butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
• in heavy sauce pan, melt butter, add sugar and bring to a boil.
• Boil approximately 12 minutes or until candy reaches 290°.
• Add chopped pecans and stir to mix, then pour over halves in backing dish.
• Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do).
• Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

PECAN TOFFEE

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.)