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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. | 3. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. | 4. Place the foil shell on a baking sheet, and set aside. | 5. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). | 6. When the mixture becomes dark golden brown, immediately remove the pan from the heat. | 7. Stir in the vanilla extract. | 8. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. | 9. Cool at room temperature for 45 minutes, or until hard. | 10. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. | 11. Let set at room temperature 1 hour, or until the chocolate is set. | 12. Break toffee into pieces. Store covered at room temperature for up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	8	ounces	bittersweet	1149.876	136.9872	8.8452	77.5656
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524
butter	1	cup		1368.0	62.856	42.744	115.2
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.