Bourbon Pecan Toffee Bark
Delicious holiday toffee bark with pecans, chocolate and bourbon. Recipe lightly adapted from the America's Test Kitchen DIY Cookbook.
- 4 oz. (8 tablespoons) butter
- 1/2 cup bourbon (I used Jim Beam)
- 1 cup sugar
- 1/2 tsp. fine sea salt
- 1 1/2 cup (6 ounces) pecans, chopped fine and divided into 3, 1/2 cup portions.
- 12 oz. semisweet chocolate, chips or chopped bars
- Have everything ready before you start. Toffee waits for no one.
- Line a 9x13 pan smoothly with foil; use enough foil so that foil runs up the edges of the pans and makes handles. Grease the foil with vegetable oil or butter.
- Heat the butter and bourbon in a medium saucepan over medium-high heat until the butter is melted.
- Pour the sugar and salt into the center of the saucepan like a little mountain. Gently push the sugar down into the bourbon mixture but don't get any sugar on the edges of the pan.
- Cook sugar without stirring until it's a light golden color and measures 300-degrees F on an instant read thermometer.
- At this point sugar will darken quickly, so reduce heat to medium, watch carefully and swirl pan to ensure toffee cooks evenly. When toffee is medium-amber in color and measured 325-degrees F, pull it off the heat and stir in 1/2 cup chopped pecans.
- Immediately pour toffee into foil-lined, prepared pan and smooth. Chill until firm, about 15 minutes.
Chocolate Coat The Toffee
- Melt chocolate in the microwave at 50% power, stirring frequently, or in a double boiler set over simmering water.
- Pour half of the chocolate over the hard toffee, smoothing with a small offset spatula. Sprinkle 1/2 cup pecans over chocolate and gently pat down. Pop the toffee back into the fridge for 5 minutes or so, just to set.
- Place a piece of parchment or greased foil over the chocolate-coated toffee and carefully invert the toffee onto a sheetpan or cutting board.
- Peel away the bottom layer of foil to reveal the uncoated side of the toffee.
- Warm remaining chocolate if necessary and spread over the second side of the toffee. Sprinkle with the final 1/2 cup pecans and pat down. Return toffee to the fridge, unwrapped, until fully set, about 15 minutes.
- Break (don't cut) the toffee into generous pieces. Store in a cool, dry place in an airtight container for a week or two.
Recipe by Northwest Edible Life at http://nwedible.com/bourbon-pecan-toffee-bark/