Grandpa Walter’s Chocolate-Covered Toffee With Pecans

"I received this recipe from a friend. Very good toffee. Placing here for safe keeping."
 
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Ready In:
1hr
Ingredients:
6
Serves:
30
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ingredients

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directions

  • Cover cookie sheet with heavy duty foil.
  • Toast pecans at 350 F for 5-7 minutes.
  • Arrange pecan halves in orderly rows on cookie sheet.
  • Melt butter on medium heat in pan/pot.
  • Add sugar and water.
  • Boil at low/medium heat, stirring with wooden spoon or heat-resistant spatula until temp is approx 290/300°F.
  • (Optional: Quickly stir in baking soda.).
  • Pour quickly over nuts, spreading evenly with rubber spatula.
  • Immediately spread 1-1/2 cup “cocoa light” over hot toffee.
  • When cocoa starts melting, spread gently, but firmly, with spatula over entire surface.
  • Place cookie sheet of toffee in refrigerator space.
  • Leave until glaze is completely gone over the entire surface. (approx. 30 minutes).
  • Heat water to boiling in bottom of double boiler.
  • Melt second 1-1/2 cup of “cocoa light” in top of double boiler, stirring with regular tablespoon or spatula.
  • Remove from refrigerator and turn toffee over onto the reverse side, intact.
  • Pour melted cocoa over toffee, spreading with spatula.
  • Place back in refrigerator until chocolate glaze is completely gone.
  • Remove from refrigerator and break into pieces (do not cut).

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