Sunday, November 10, 2013

toffee with pecans and smoked salt

I'm working on few recipes for food gifts that I can make and package for Christmas presents. This pecan toffee is definitely on the list. They are pretty quick and easy to make and very tasty. They store well, so you can make them a little in advance if you wish. Store them in the fridge or somewhere cool. 

pecan smoked salt toffee:

1/2 cup sugar
1/2 cup butter
2 tbs water
1 cup pecan halves, toasted and chopped if you wish
1/2 tsp vanilla
a big pinch or two high quality smoked salt

Melt together water, butter and sugar over medium high heat. Stir constantly until mixture begins to turn golden. Watch the mixture closely; it can burn very quickly. Add pecans and vanilla and stir to combine. 

If you want to make a sheet of toffee with pecans in it, pour the mixture onto a parchment lined baking sheet. If you want pecan praline style clusters like the above photo, empty the pan out onto a cooling rack with a parchment lined sheet underneath in. Separate the pecans into little clusters with a spatula. Either way, sprinkle the toffee with a big pinch of smoked salt before it cools. 

Smash the toffee into bits, divide between small, airtight containers. Try not to eat it all before you give it away. Unless you want to.

Finely chop up the toffee to swirl through ice cream or sprinkle onto a cake
Photo credit: Tyrel Hiebert 

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