Wednesday, October 31, 2012

Happy Halloween!

we are still drying out here in maryland, but i managed to make some halloween candy today.

many of you know we live in an old house down a longer driveway on a dead-end street. this makes for few to no trick-or-treaters. we usually escape up to york to see our niece and nephew all dressed up and mooch homemade chili off E's sister. this year will be no different but i did make something sweet to share. of course, i selfishly made one of my favorite treats - chocolate pecan toffee.

not only is it super easy, but the best part about this recipe is it lasts in an airtight container for a month. that is if you have more restraint and willpower than i do. i sprinkled only half of the chocolate with pecans in case anyone doesn't like nuts.

p.s. this also makes a great christmas treat or hostess gift!

have a safe and fun halloween everyone!

Chocolate Pecan Toffee
makes 1.25 pounds
from Ghirardelli

8 oz bittersweet chocolate (chips or chopped)
3/4 cup pecans, chopped (optional)
1 cup unsalted butter
1 cup sugar
2 tbs water
1/8 tsp salt
1 tsp pure vanilla extract

preheat oven to 350 degrees F. spread chopped pecans out and bake for 6-8 minutes. remove and let cool.

meanwhile, melt butter over medium heat. add sugar, water, and salt and bring to a boil. using a candy thermometer, continue to boil mixture, stirring occasionally, until temperature reaches 305 degrees F exactly. remove from heat and stir in vanilla extract (please be very careful as mixture will bubble up more and can burn you!) pour into foil-lined 8x8 in square pan and let cool 1 hour.

melt chocolate and pour over cooled toffee. sprinkle with chopped pecans and pres lightly into chocolate. let sit at room temperature for at least an hour until firm and set. break into pieces and store in airtight container at room temperature.

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