Best Butter Toffee Pecans Recipes

Pecan English Toffee image

Provided by Smoky Okie

Time 25m

Yield 4 cups, 25 serving(s)

Number Of Ingredients 5

Steps:

butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
in heavy sauce pan, melt butter, add sugar and bring to a boil.
Boil approximately 12 minutes or until candy reaches 290°.
Add chopped pecans and stir to mix, then pour over halves in backing dish.
Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do).
Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.

Nutrition Facts : Calories 292.2, Fat 22.8, SaturatedFat 11.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 22.6, Fiber 1, Sugar 21, Protein 1.5

Butter Pecan-Toffee Pie image

Provided by Food Network Kitchen

Categories dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 large egg yolk
3 large eggs
1 cup packed light brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 teaspoon butter extract
Juice of 1/2 lemon
1/2 teaspoon salt
1 1/2 cups roughly chopped pecans
1/2 cup toffee bits

Steps:

Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.