Pretzel English Toffee
Pretzel English Toffee takes approximately 1 hour from beginning to end. One serving contains 313 calories, 4g of protein, and 16g of fat. This recipe serves 20. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A few people really liked this hor d'oeuvre. This recipe from Sumptuous Spoonfuls has 17 fans. A mixture of vanillan extract, pecans, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 22%, this dish is rather bad. Try English Toffee, English Toffee, and English Toffee for similar recipes.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup butter
3/4 cup toasted pecans, roughly chopped
Salted pretzels
1/8 - 1/4 teaspoon salt
1 cup dark or semi-sweet quality chocolate chips, melted
1 cup Imperial sugar
2 teaspoons pure vanilla extract
2 tablespoons water
Equipment:
candy thermometer
baking spatula
baking sheet
kitchen thermometer
sauce pan
stove
frying pan
Cooking instruction summary:
Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil. Now that it's boiling, stop stirring and let cook over medium heat for about 10 - 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom. While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove. Once the toffee starts to turn brown, don't touch it. Just watch until all the yellowness turns to brown--this will happen quite quickly. As soon as it looks like it's all a proper toffee colored brown (when the candy thermometer says 305, if you're using a thermometer), that's when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)Pour the hot brown candy mixture out over the pretzels. It's okay if you don't cover them all. Let it set for a while until it's cool and hardened.Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate. Let cool until the chocolate is set, then break the toffee into chunks.
Step by step:
1. Add the butter, sugar, water and salt in a heavy duty saucepan and heat over medium heat. As the butter melts, stir the mixture together well. Stir several times until the mixture comes to a full, rolling boil. Now that it's boiling, stop stirring and let cook over medium heat for about 10 - 11 minutes. A couple times (no more than three) during this time, you can run a rubber scraper over the bottom of the pan (a very gentle stir) to make sure nothing is sticking to the bottom. While the toffee is cooking, line a large baking sheet with a silicon baking mat and arrange pretzels in a single layer to cover. Set it close to the stove. Once the toffee starts to turn brown, don't touch it. Just watch until all the yellowness turns to brown--this will happen quite quickly. As soon as it looks like it's all a proper toffee colored brown (when the candy thermometer says 305, if you're using a thermometer), that's when you remove it from the heat and stir in the vanilla. (Be careful, it might sputter a bit!)
2. Pour the hot brown candy mixture out over the pretzels. It's okay if you don't cover them all.
3. Let it set for a while until it's cool and hardened.Melt the chocolate and spread over the hard toffee, then sprinkle with the toasted nuts and gently press them into the chocolate.
4. Let cool until the chocolate is set, then break the toffee into chunks.
Nutrition Information:
covered percent of daily need
