Publisher Photo
Publisher Photo
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says “Christmas” in a yummy way.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min. + standing

Ingredients

  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 2 cups chopped pecans, toasted, divided
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 6 ounces bittersweet chocolate, chopped

Directions

Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside.
In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan).
Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces. Yield: 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Buttercrunch Toffee in Country Woman Christmas Annual 2012, p69

Nutritional Facts

1 ounce-weight: 266 calories, 19g fat (7g saturated fat), 16mg cholesterol, 69mg sodium, 25g carbohydrate (21g sugars, 3g fiber), 4g protein.

  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 2 cups chopped pecans, toasted, divided
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 6 ounces bittersweet chocolate, chopped
  1. Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside.
  2. In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan).
  3. Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces. Yield: 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Buttercrunch Toffee in Country Woman Christmas Annual 2012, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButtercrunch Toffee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review