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These decadent delights are a perfect splurge for sophisticated tastes.
These candies feature chocolate, pecans, espresso, and toffee. The
components meld together perfectly in a crunchy, smooth, sweet feast.
Makes about 2 3/4 pounds (about 48 pieces)
Prep: 50 minutes
 Ingredients
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2 cups butter (no substitutes)
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2 cups sugar
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2 tablespoons mild-flavor molasses
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1 tablespoon instant espresso powder
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2 teaspoons vanilla
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3 tablespoons butter (no substitutes)
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1 teaspoon instant espresso powder
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2 cups semisweet chocolate pieces
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1-1/2 cups finely chopped, toasted pecans
Directions
1. 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 neat until
mixture boils.
2. 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.
3. 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.
4. 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.
5. 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).
Reach Out to
Friends: 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. |
