Best Coffee Pecan Toffee Recipes

COFFEE PECAN TOFFEE

Steps:

• Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
• Set pan aside.
• Butter the sides of a heavy 3-quart saucepan.
• Melt the 2 cups butter in saucepan.
• Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
• Cook and stir over medium-high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
• ,soft-crack stage (about 25 minutes).
• Watch carefully after 280 degree F to prevent scorching.
• Remove saucepan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan.
• Let candy stand about 1 hour or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces that are about 2 inches in size.
• Melt the 3 tablespoons butter in a heavy medium saucepan.
• Stir in the 1 teaspoon espresso powder till dissolved.
• Add chocolate pieces and melt over low heat, stirring often.
• Place pecans in a shallow dish or on waxed paper.
• Dip half of each candy piece into melted chocolate mixture, coating all sides.
• Place dipped candy on waxed paper.
• Sprinkle with pecans.
• Chill until chocolate is firm.
• Store in a tightly covered container.
• Makes about 2-3/4 pounds (about 48 piecies).
• Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
• Package the pieces in a cone-shaped paper container.
• Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
• Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

COFFEE-TOFFEE PECAN PIE

Steps:

• Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F. In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans. Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all. Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges. Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days. nutrition information (per serving): Calories (kcal): 810; Fat (g): fat g 49; Fat Calories (kcal): 440; Saturated Fat (g): sat fat g 17; Protein (g): protein g 8; Monounsaturated Fat (g): 19; Carbohydrates (g): carbs g 87; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 135; Fiber (g): fiber g 4;

COFFEE-TOFFEE PECAN PIE

Steps:

• Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
• In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. When cooler, whisk in the eggs one at a time (if you whisk in the eggs when the mixture is too hot, you will risk scrambling them!). Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
• Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces and mini chocolate chips, and then the remaining pecan halves. Pour the syrup mixture over all. Carefully float 8 pecans halves around the outer edge, spacing evenly; this is for pretty, and for a cutting guide later. When it comes time to cut your pie, you will cut between the pecan halves, leaving the half pecan neatly in the center of each piece on the outside edge.
• Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake 25 minutes, then rotate the pan, and bake another 25 minutes, until done. You will know the pie is done because when the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.