Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan. | 2. Set pan aside. | 3. Butter the sides of a heavy 3-quart saucepan. | 4. Melt the 2 cups butter in saucepan. | 5. Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder. | 6. Cook and stir over medium-high heat until mixture boils. | 7. Clip a candy thermometer to side of pan. | 8. Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F. | 9. ,soft-crack stage (about 25 minutes). | 10. Watch carefully after 280 degree F to prevent scorching. | 11. Remove saucepan from heat; remove thermometer. | 12. Stir in vanilla. | 13. Pour candy into the prepared pan. | 14. Let candy stand about 1 hour or until firm. | 15. Use foil to lift candy out of pan. | 16. Break candy into pieces that are about 2 inches in size. | 17. Melt the 3 tablespoons butter in a heavy medium saucepan. | 18. Stir in the 1 teaspoon espresso powder till dissolved. | 19. Add chocolate pieces and melt over low heat, stirring often. | 20. Place pecans in a shallow dish or on waxed paper. | 21. Dip half of each candy piece into melted chocolate mixture, coating all sides. | 22. Place dipped candy on waxed paper. | 23. Sprinkle with pecans. | 24. Chill until chocolate is firm. | 25. Store in a tightly covered container. | 26. Makes about 2-3/4 pounds (about 48 piecies). | 27. Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee. | 28. Package the pieces in a cone-shaped paper container. | 29. Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone. | 30. Tie the outside of the cone with ribbon and secure the candies inside with cellophane. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	cups		256.5	11.7855	8.0145	21.6
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
molasses	2	tablespoons		122.1625	31.48	0.0	0.0421
espresso powder	1	tablespoon		-	-	-	-
vanilla	3	teaspoons		36.288000000000004	1.5939	0.0076	0.0076
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
espresso powder	1	teaspoon		-	-	-	-
chocolate	2	cups	semisweet	281.88	46.0242	10.0116	6.9984
pecan	1 1/2	cups	chopped toasted	429.52	80.49600000000001	8.84	9.048

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