Monday, February 21, 2011

Recipe - Monica's Dark Chocolate Pecan Toffee

Monica's Dark Chocolate Pecan Toffee


Makes 32 servings
  • 2 cups toasted pecans, chopped
  • 24 ozs High Quality Dark Chocolate (I used Vosges dark chocolate melts)
  • 1 Butter Toffee Recipe


Melt the dark chocolate in the top of a double boiler. Watch it carefully so you don't burn the chocolate. Once it is melted, you can turn the burner off and let it continue to sit over the hot water.

After you have prepared the baking sheets, sprinkle 1/2 of the pecans evenly on the parchment lined sheet. Keep the sheets in a warm place, if possible, near the stove for an easy transfer.

After you have poured the toffee onto the sheet pan, let the toffee sit for about 5 minutes, undisturbed.

Drizzle the chocolate on the toffee and use a spatula to spread it evenly. Sprinkle the pecans on top of the chocolate. Using a clean spatula, lightly press the nuts into the chocolate.

Let the toffee sit at room temperature for at least 30 minutes. After 30 minutes you can refrigerate the toffee until the chocolate has set. Once it has set, use your hands to break the toffee into chunks.

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