Pecan-Molasses Toffee

December 12, 2008

Pecan-Molasses Toffee

1 1/4 cups unsalted butter

1 cup granulated sugar

1/4 cup firmly packed golden brown sugar

1/4 cup water

1 tablespoon dark molasses

1 cup very coarsely chopped pecans, plus 1/2 cup medium-fine chopped pecans

1/2 tsp ground cinnamon

6 oz. bittersweet chocolate, finely chopped

Butter a small baking sheet.  In a heavy 2 1/2 quart saucepan over low heat, melt the butter.  Add both sugars, water and molasses and stir until the sugar dissolves.  Raise the heat to medium and clip a candy thermometer onto the side of the pan.  Cook, stirring slowly until the thermometer registers 290 degrees F, about 15 minutes.

Remove from the heat.  Stir in the 1 cup coarsely chopped pecans and the cinnamon.  Immediately pour the mixture all at once onto the prepared sheet; do not scrape the residue from the pan bottom.  Let stand for 1 minute. Sprinkle the chocolate over the toffee.  Let stand for 1 minute to soften.  Then, using the back of metal spatula, spread the chocolate over the toffee until melted.  Sprinkle with the 1/2 cup of medium-fine chopped pecans.  Refrigerate uncovered until the candy is firm, about 2 hours.  

Break into pieces. and store in an airtight container in the refrigerator for up to 3 weeks.


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