Salted pecan toffee - Everything Anna

Salted pecan toffee

One year we made these beautiful delicate treats for our advertising clients and sent them around the country. What a lovely surprise when they opened the packages. That week we got many rave reviews!
Author:
Publish date:
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • Makes about 5 cups.Servings

Ingredients

  • 1/4 cup water
  • 1 cup salted butter
  • 1 1/2 cups sugar
  • 1/4 cup corn syrup
  • 1/2 cup pecans, toasted
  • 1/2 teaspoon coarse sea salt

Preparation

In heavy-bottomed saucepan, combine water, butter, sugar and corn syrup. Bring to boil over medium heat, stirring often. Once mixture is boiling, use pastry brush to brush down any crystals that form on the sides of saucepan.

Cook until mixture reaches 295 ̊F on candy thermometer and pour in thin layer on Silpat- or parchment-lined baking sheet. Quickly sprinkle pecans and salt over surface of toffee. Allow to cool slightly and score into triangles or cool completely and break into irregular pieces.