Toffee With Chocolate and Pecan Topping
Ingredients
1 cup white sugar
1/2 cup brown sugar
1 stick of salted butter (or unsalted butter with 2 tsp. salt)
6 ounces karo light corn syrup
1 ounce of Bourbon
1 bar milk chocolate
1 bar semi-sweet chocolate
1 cup of raw pecans
Preparation
1
In a large saucepan put sugar, corn syrup, bourbon and butter
3
Bring to a boil
4
Use candy thermometer to measure soft ball
5
Turn to high temp until desired -- likely hard crack
7
Pour molten mixture on granite countertop (if you have) or similar surface (never done it any other way).
12
Cut into bite size chunks - thought he pieces will have very soft chocolate on them
13
Set aside for several hours for the chocolate to harden
Tools
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About
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!
Yield:
20.0 snacks
Added:
Friday, December 10, 2010 - 1:02am