Tuesday, 16 November 2010

• Recipe: Caramel Cappuccino Pecan Toffee

  Christmas is coming. Here is an awesome holiday treat that is sure to impress!

  What You Need:
  
  1 1/2 Cups sugar
  1 (5 oz) can evaporated milk
  1/4 Cup cold coffee
  3 Tbsp caramel flavored instant cappuccino
  1/3 Cup butter, chopped
  2 Cups pecans, chopped
  
  How to Make It:
  
  Place waxed paper into and over the edges of a square baking pan. Spray the wax paper with a butter flavored non stick cooking spray. Pour the sugar into a heavy saucepan. Pour the milk and cold coffee into the pan with the sugar. Add the butter and place the saucepan over medium heat. Stirring continuously cook the mixture until the butter is completely melted. Reduce the heat to low and continue cooking, stirring often, for 12 minutes or until candy thermometer reaches 235 degrees. Remove the pan from the heat and stir in the pecans until completely covered. Pour the mixture into the prepared pan and allow it cool to room temperature. Remove the toffee by using the edges of the wax paper. Cut into small squares and store in an airtight container.
  
  Serving Size:  24 squares
  
  You can change the taste of this toffee by using a different flavor of instant cappuccino.  Vanilla or mint both work well.  You can also use Kahlua coffee liqueur instead of the cold coffee if you prefer. 

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  If you love making candy, you might want to check out the bonuses I'm offering with my new cookbook Fabulous Old-Time Cookies.

   

   

   

  • 12:09 AM
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