Ghirardelli English Toffee Recipes
GHIRARDELLI ENGLISH TOFFEE
Make and share this Ghirardelli English Toffee recipe from Food.com.
Provided by ThatSouthernBelle
Categories Dessert
Time 2h
Yield 1 1/4 pounds, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
- Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat.
- Stir in the vanilla extract.
- Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
- Cool at room temperature for 45 minutes, or until hard.
- Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
- Let set at room temperature 1 hour, or until the chocolate is set.
- Break toffee into pieces. Store covered at room temperature for up to 1 month.
Nutrition Facts : Calories 148.9, Fat 12.2, SaturatedFat 6.1, Cholesterol 24.4, Sodium 65.4, Carbohydrate 10.6, Fiber 0.4, Sugar 10.2, Protein 0.5
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- First, line a large baking sheet with a silicon baking mat and set it close to the stove. (You CAN use foil like Ghirardelli recommends, but I think the baking mat is much easier–and it’s reusable/better for the planet.)
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- Once it starts to turn brown, don’t touch it. Just watch until all the yellowness turns to brown–this will happen quite quickly. As soon as it looks like it’s all a proper toffee colored brown (when the candy thermometer says 305, if you’re using a thermometer), that’s when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
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- Heat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
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