Coffee Pecan Toffee

Happy Valentine's Day from The Bean Scoop!


* 1 1/4 cups unsalted butter * 1 cup sugar
* 1/3 cup light brown sugar * 1/3 cup water
* 1 tablespoon molasses * 2 teaspoon instant espresso powder
* 1/2 teaspoon cinnamon * 1/4 teaspoon salt
* 1 1/4 cups toasted pecans coarsely chopped
* 5 oz bittersweet chocolate * 5 oz white chocolate


Grease a 15" X 10" pan. On low heat in a large saucepan,
melt butter. Add sugar, brown sugar, water, molasses,
espresso powder, salt and cinnamon;stir until sugar dissolves.

Increase heat to medium and cook for 15 minutes, stirring constantly. Candy thermometer should read 285F (don't worry
if you don't have one as the 15 minutes should be ample time
to set the toffee).

Remove pan from heat and stir in 1 cup of nuts. Then pour
mixture into prepared pan. Sprinkle coarsely chopped
chocolate over toffee mixture. Let stand one minute and
then use back of spoon to swirl chocolate over the toffee.
Sprinkle with remaining pecans. Let set in refrigerator
for one hour or until firm.

Smash any way you like and enjoy.

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