Pecan and Walnut Toffee

Right before summer started, one of the moms in school shared her Christmas Toffee recipe to the 2nd Grade Class.  Unfortunately, I cannot share her recipe here.  Below is something similar adapted from Bon Appetit Magazine.

You may eyeball the toffee in case you do not have a  candy thermometer.  Wooden spoon and oven mitts however, are essentials.

Pecan and Walnut Toffee, Moonglow Cooks

Ingredients

1 1/4 cups (2 1/2 sticks) unsalted butter

1 cup sugar

1/2 cup (packed) golden brown sugar

1/3 cup water

1 tablespoon mild-flavored (light) molasses

1/2 teaspoon salt

1 cup coarsely chopped pecans

1 cup coarsely chopped walnuts

1 cup  bittersweet chocolate chips

Directions

1. Cover one jelly roll pan with aluminum foil.
2. Melt butter in heavy medium saucepan over low heat.
3. Add next 6 ingredients; stir until sugars dissolve.
4. Attach clip-on candy thermometer to pan.
5. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
6. Remove pan from heat. Mix in 1 cup nuts.
7. Immediately pour candy onto jelly roll pan.
8. Spread toffee to 1/4-inch thickness.
9. Immediately sprinkle chocolate atop toffee.  Let stand 1 minute.
10. Using back of spoon, spread chocolate over toffee.
11. Sprinkle with 1 cup nuts.
12. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

Christmas Toffee

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