Coffee Pecan Toffee

Recipe by Sharon123
READY IN: 50mins
YIELD: 48 pieces




  • 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.