At the recent IBS Show in Orlando I had my granddaughter help me make up some cookies and candy that I brought to the NAHB staff and to my favorite clients – it was a huge success. That is one of the important parts of being a Lifestylist® to me – using my talents to bring joy to others.
I’ve been entering variations of this toffee in the State Fair of Texas for years and this is the version that everyone asks for.
The key to candy making is having a good thermometer, and when I invested in a digital one it made all of the difference in the world. As soon as the temperature gets up to around 250 degrees start watching very closely – it will get to the optimum temperature quickly and if it heats to even 5 degrees more than it should it will burn. Enjoy!
Texas Butter Pecan Toffee
1 lb Texas pecans
1 lb butter + 2 tablespoons butter for pecans
1/2 cup water
1/4 cup light Karo syrup
1 1/2 cups sugar
1 teaspoon vanilla
1 lb chocolate chips
In a skillet, stir butter and pecans together – cook over a low heat until lightly toasted. Remove from heat.
In a medium saucepan combine the rest of the butter, sugar, water and Karo syrup. Stir until mixture comes to a boil, then continue to cook without stirring until mixture reaches a temperature of 290 degrees. Stir in half of the pecans to mixture and turn out onto a 12” x 18” baking sheet. Sprinkle top with chocolate chips and spread after they melt – then sprinkle rest of pecans on top and allow to cool. Break into bite sized pieces.