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Rich and Buttery Pecan Expresso Toffee

Rich and Buttery Pecan Expresso Toffee

Rich and Buttery Pecan Expresso Toffee
Rich and Buttery Pecan Expresso Toffee
Rich and Buttery Pecan Expresso Toffee
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Rich and Buttery Pecan Expresso Toffee
Ingredients
  • 1 ¼ c. butter
  • 1 c. sugar
  • ⅓ c. firmly packed light brown sugar
  • 1 T. instant espresso
  • 1 T. dark unsulphured molasses
  • 1.2 t. salt
  • ⅓ c. water
  • 2 c. chopped toasted pecans
  • 1 c. bittersweet chocolate morsels
  • 1 c. semisweet chocolate morsels
  • PAM
  • Parchment paper
Instructions
  1. Line 15x10” jelly-roll pan with parchment paper and lightly coat with PAM.
  2. Melt butter in large heavy saucepan over medium heat.
  3. Stir in sugar, brown sugar, expresso, molasses and salt and ⅓ c. water.
  4. Cook, stirring constantly, until candy thermometer registers 290 (soft crack stage), about 15-20 minutes.
  5. Remove from heat and stir in pecans.
  6. Immediately pour mixture into prepared pan.
  7. Spread an even layer and sprinkle the bittersweet and semisweet chocolate morsels over the top.
  8. Let stand 5 minutes.
  9. Spread and swirl the chocolate using a spatula.
  10. Chill 1 hour or until firm.
  11. Break toffee into pieces. Store in airtight container in refrigerator up to 1 week.
 

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