Chocolate-Topped English Toffee with Pecans

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* Exported from MasterCook *

 

Chocolate-Topped English Toffee with Pecans

 

Recipe By :Rebecca Wood, Veggie Life, Winter 2001-2002

Serving Size : 0 Preparation Time :0:00

Categories : Desserts/Candy Desserts/Miscellaneous

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound semi-sweet chocolate

1 3/4 cups raw sugar, preferably Rapadura

1 cup heavy cream

1/8 teaspoon cream of tartar

1/4 cup unsalted butter

1 teaspoon vanilla

1/4 cup finely chopped pecans

Cooking spray or butter

 

Lightly spray or butter an 8 x 8 inch baking pan and set aside. In a double

boiler over low heat, melt chocolate over warm water and keep warm.

 

In a heavy saucepan, combine sugar, cream, and cream of tartar. Bring to a boil

over medium heat and boil for about 3 minutes. Stir in butter and cook,

stirring frequently, until mixture reaches 270 degrees on a candy thermometer.

(It will thicken and be light-colored.) Remove from heat and stir in vanilla.

Pour candy into prepared pan to cool.

 

When candy is almost cool, brush with melted chocolate and sprinkle with nuts.

Cut into small squares. When completely cool, remove from pan and wrap tightly.

 

Yield:

" 36 pieces "

 

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Per Serving (excluding unknown items): 1241 Calories; 134g Fat (95.7% calories

from fat); 5g Protein; 8g Carbohydrate; 0g Dietary Fiber; 450mg Cholesterol;

96mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 27 Fat.

 

NOTES : You will need a candy thermometer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0