My Haunted Library

All things spooky. Your source for paranormal and supernatural book and movie reviews, strangeography, Halloween crafts and a little cozy fall baking.

Tempting Toffee

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Need a last-minute stocking stuffer or a quick treat for Santa? Make this delicious toffee! Use the traditional semi-sweet chocolate and pecan topping, or use your imagination and your own favorite toppings.

However you make it, this toffee is supreme: buttery, chocolaty and ridiculously easy. It only takes 20 minutes of your time to stir up. You can have it ready in no time for Santa, or party favors, or a plate all for yourself to enjoy while you’re festively watching A Christmas Horror Story. Or Scrooged. Or Die Hard. Whatever your favorite holiday flick is, this toffee is a treat!

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Ingredients:

1 cup sugar

1 cup butter

¼ cup water

½ cup semisweet chocolate chips (or customize: use dark chocolate; drizzle with white chocolate…)

½ cup finely chopped toasted pecans (pecans are traditional, but again, make it your own! Try chopped candy canes! Flaky sea salt! Pistachios! Heck, even sprinkles!)

Special equipment: A candy thermometer would be VERY helpful

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How to Make It:

Toast and chop your pecans, first. Then, in a heavy 2-quart saucepan, heat the sugar, butter, and water to boiling, stirring constantly; reduce the heat to medium. Cook for about 13 minutes, stirring constantly until you reach 300F on a candy thermometer or until a small bit of mixture dropped into some very cold water separates into hard, brittle threads (the hard crack stage). Watch REALLY carefully – if it the mixture gets too hot it will darken and go bad, and definitely not be a delectable holiday treat.

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Yes. So this is right at the start of the process before anything happens. It is the only picture I have of the cooking procedure because I was busy trying to stir, and hold onto, and watch my candy thermometer, which decided not to hook onto the saucepan, today. Of course.

As soon as the temperature hits 300F, pour the toffee CAREFULLY (so you don’t burn yourself) onto a large, ungreased cookie sheet. Spread to ¼ inch thick. Sprinkle with chocolate chips; let stand about 1 minute or until the chips are completely softened. Spread the softened chocolate evenly over the toffee, then sprinkle with chopped pecans.

Let the toffee stand at room temperature about 1 hour, or refrigerate if you’d like to speed things up, until firm. Break into bite-size pieces. Store in an airtight container. Makes about 3 dozen candies.

Enjoy!

Author: Jennifer

I have a long history in libraries! I put myself through school working in public libraries in Boulder and Austin. I got my second Master's to become a "real" librarian and worked in public, private and most recently school libraries in Carson City, Boulder and Denver. I have a passion for books and writing, and clearly, the paranormal. I love to read, bake, bike, kickbox, watch scary movies, play video games, and play with my dogs!

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