Toffee With Chocolate and Pecan Topping
I've tweaked this many times and I'd encourage you to make your own similarly. Biggest issue is how hard and thick you like Toffee. I tend to like it thicker and softer than some (i.e., my wife!). Enstrom is really my mark more than traditional English toffee. But if you make it hard, make sure you thin it out very quickly on the granite as you pour -- or you'll break a tooth!
Total Steps
13
Ingredients
8
Tools Needed
6
Ingredients
- 1.0 cup raw pecans
- 1.0 bar milk chocolate
- 1.0 bar semi-sweet chocolate
- 1.0 ounce Bourbon
- 6.0 ounce karo light corn syrup
- 0.5 cup brown sugar
- 1.0 stick salted butter
- 1.0 cup white sugar
Instructions
Step 1
In a large saucepan, combine white sugar, brown sugar, corn syrup, bourbon, and butter.
Step 2
Heat the mixture over medium-high heat, stirring with a wooden spoon.
Step 3
Bring the mixture to a boil.
Step 4
Use a candy thermometer to measure until it reaches the soft ball stage.
Step 5
Increase temperature to high and continue cooking until the desired consistency is reached, likely the hard crack stage.
Step 6
Ensure to remove from heat before it turns darker than a light caramel color; it should have a sugary smell.
Step 7
Carefully pour the molten mixture onto a granite countertop or similar heat-resistant surface.
Step 8
Place broken bars of milk chocolate and semi-sweet chocolate on top of the hot toffee mixture, rubbing to melt them.
Step 9
Sprinkle toasted, salted pecans over the melted chocolate.
Step 10
As the mixture cools and the chocolate melts, use a spatula to periodically lift the edges to ensure it can be easily removed from the counter.
Step 11
After 10 to 15 minutes, lift the toffee from the counter and place it onto a cutting board.
Step 12
Cut the toffee into bite-sized chunks. Note that the chocolate may still be very soft.
Step 13
Set aside for several hours to allow the chocolate to fully harden.