Best Pecan Toffee Recipes

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

ABSOLUTELY SINFUL! STICKY TOFFEE PUDDING WITH PECAN TOFFEE SAUCE

Steps:

• Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly.
• Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more.
• In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition.
• Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen.
• Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below.
• To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened.
• Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy.
• Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!

TOFFEE PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
• Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
• Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
• Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.

CHEWY TOFFEE PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
• In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
• Add molasses, eggs, and vanilla; beat on low speed just until blended.
• Gradually add flour mixture, beathing just until dough forms.
• Stir in chocolate morsels and toffee bits.
• Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
• Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
• Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
• NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.

MILK CHOCOLATE-PECAN TOFFEE

Steps:

• Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
• Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
• Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.

TOFFEE-PECAN OATMEAL COOKIES

Steps:

• Place oats in a food processor. Cover and process to a fine powder; set aside., In a large bowl, beat butter and sugars until crumbly. Beat in the egg substitute, buttermilk and vanilla., Combine the flour, baking powder, baking soda, salt and ground oats; gradually add to butter mixture and mix well. Stir in the chocolate chips, pecans, toffee bits and grated chocolate., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in airtight containers.

ENGLISH TOFFEE PECAN PIE

Steps:

• Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
• Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
• Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
• Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
• Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

PECAN TOFFEE SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix sweetened condensed milk, 1 egg, pecans, toffee bits, and vanilla extract in a bowl until well blended; set aside.
• Cut the butter and 1 egg into the yellow cake mix in a large bowl with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the prepared pan to form a bottom layer.
• Bake in the preheated oven until firm, about 7 minutes. Spread pecan filling over the baked bottom layer, then continue baking until the filling has set, 22 to 30 minutes. Cool completely on a wire rack. Serve with whipped topping.

BUTTER PECAN-TOFFEE PIE

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.

INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS

Steps:

• For filling:
• Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
• For topping:
• Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
• Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

TOFFEE-PECAN COOKIES

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
• Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
• Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.

CHOCOLATE-TOFFEE PECAN TART

Steps:

• Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
• Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
• Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

TOFFEE-CHOCOLATE PECAN BARS

Steps:

• Set oven to 325 degrees.
• Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
• In a large bowl whisk together brown sugar with butter until well blended.
• Add in eggs, milk and vanilla; whisk until combined.
• Add in flour and salt and mix until blended.
• Stir in 1/2 cup mini chocolate chips.
• Spread into prepared baking pan.
• Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
• Bake for about 222-25 minutes or until the center tests done with a toothpick.
• Allow to cool completely in the pan on a rack.
• Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.

BUTTER PECAN TOFFEE PUMPKIN PIE

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.

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.

TOFFEE PECAN PIE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.
• Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

STICKY-TOFFEE PECAN-PUMPKIN PIE

Steps:

• Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter and pulse until the mixture looks like coarse meal. Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool completely; set aside. Set another baking sheet on the middle oven rack.
• Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes. Transfer the dates with their soaking liquid to a food processor. Add the butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth. Add the heavy cream and eggs; pulse until just combined.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate 15 minutes.
• Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling. Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour. Transfer to a rack and let cool.
• Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan. Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes. Remove from the heat and let cool 3 minutes. Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top. Let sit until the toffee sauce sets, at least 1 hour.

TOFFEE-PECAN BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray (do not use dark pan).
• In large bowl, beat 3/4 cup butter and 1/3 cup brown sugar with electric mixer on medium speed until light and fluffy. Add egg; beat until well blended. On low speed, beat in flour until dough begins to form. Press dough in pan.
• Bake 12 to 17 minutes or until edges are light golden brown. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 3/4 cup brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring.
• Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20 to 23 minutes or until filling is golden brown and bubbly.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely, about 1 hour. For bars, cut into 24 squares (6 rows by 4 rows), then cut each square in half to make triangles. Store in refrigerator.