Salted Pecan Toffee
MAKES ABOUT 48 PIECESWith a deep caramel fl avor and salty
fi nish, this toff ee will melt in your
mouth without sticking to your teeth.3 cups sugar
3 cups unsalted butter
½ cup water
2 teaspoons vanilla extract
3 cups toasted pecan halves
2 (10-ounce) bags dark
chocolate melting wafers
Garnish: flaked sea salt- Line 2 (13x9-inch) baking pans
or 1 (13x18-inch) baking pan with
heavy-duty aluminum foil. - In a 6-quart heavy-bottomed
stainless steel pot, combine sugar,
butter, ½ cup water, and vanilla
over medium heat; cook, without
stirring, until a candy thermometer
registers 280°, about 35 to
40 minutes. (Mixture will bubble
up significantly at first and settle
as it continues to cook.) Cook,
whisking constantly, until candy
thermometer registers 305°, about
6 minutes. (Watch closely after it
reaches 290°, as temperature will
increase rapidly.) Stir in pecans.- Pour mixture into prepared
pan(s). Let cool at room
temperature until hardened.
Refrigerate for 1 hour. - In a large microwave-safe bowl,
microwave chocolate in 30-second
intervals, stirring between each,
until melted. Spread melted
chocolate over cooled toffee; let
cool for 5 minutes. Sprinkle with
flaked salt, if desired. Let stand at
room temperature until chocolate
is set. Break or cut into pieces. Store
in an airtight container at room
temperature for up to 1 month.
99 CHRISTMAS COOKBOOK