Brown sugar pecan toffee…say that 10 times fast!
This brown sugar pecan toffee is kind of a big deal. In fact, if you ask my boss she said she was going to fire me for bringing her a big bag. It was gone in two days. I would say that is a pretty shining review. If you have never made toffee before don’t fear the candy making. It’s simple and all you really need is a little patience and a working candy thermometer. Just follow the directions, watch the temperature and then devour.
Luckily I was given a chance to try out some Fisher Nuts and had to throw them in this toffee. Usually I make it nut free but I’m so happy I decided to throw in some chopped pecans and get a little nutty. They were perfect! Fisher Nuts is also teaming up with chef Alex Guarnaschelli this year to bring you simple twists on holiday recipes. I couldn’t turn down the chance to “work” with Alex Guarnaschelli. Did I ever tell you I met her once? See
Brown Sugar Pecan Toffee
1 cup crushed pretzels
1 cup chopped pecans
1 cup unsalted butter
1 cup brown sugar
2 tablespoons water
2 teaspoon vanilla extract
1 cup semisweet morsels
Source: Slightly adapted from An Edible Mosaic
On a large silpat lined baking sheet spread out crushed pretzels and 3/4 cup of the chopped pecans. You want to leave about 2 inches space from the side of the baking sheet.
In a medium sized saucepan add butter, brown sugar and water. Give a quick stir, attach candy thermometer to the side (making sure the bottom of the thermometer does not the bottom of the pan, that will give you an incorrect reading) and cook over medium heat. When the temperature reaches 305 degrees take it off the heat and stir in the vanilla extract. Be careful. It will boil-up.
Quickly pour over the crushed pretzels and pecans. Spread evenly and be sure to work fast because it starts getting hard very quickly.
Let the toffee rest for about 5 minutes and then sprinkle the top with chocolate morsels. Let them sit for 5 minutes and then, using an offset spatula, spread out the chocolate to create a smooth chocolate topping. Sprinkle with remaining 1/4 cup chopped pecans.
Let cool for 30 minutes and then break apart and enjoy!