Bacon and Pecan Topped Toffee
User Reviews
5.0
24 reviews
Excellent
Bacon and Pecan Topped Toffee
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Bacon and Pecan Topped Toffee is made with layers of rich, buttery toffee, semi-sweet chocolate, toasted pecans, and crumbled bacon for the perfect sweet and salty treat.
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Ingredients
- 1 cup butter
- 1 cup light brown sugar packed
- 1 cup semi-sweet chocolate chips regular or mini
- 1/2 cup pecans toasted
- 6 slices crispy bacon crumbled
- 1/4 cup white chocolate chips
- 1/2 tsp vegetable or canola oil
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Instructions
- Before beginning to make the toffee, line a baking sheet with parchment paper or a silicone baking mat.
- In a heavy saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.
- Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula.
- Allow the toffee to cool for 3-4 minutes.
- Distribute the chocolate chips evenly over the warm toffee. Let the chips sit for 2-3 minutes to melt. Using a knife or offset spatula, spread the chocolate over the toffee.
- Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very gently press the pecans and bacon into the surface of the chocolate.
- Place the baking sheet in the refrigerator for 30 minutes or until completely chilled.
- Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.
- Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag. Drizzle all over the cold toffee.
- Return to the refrigerator until the white chocolate has set. Break into shards.
Notes
- Notes and Tips on Cooking Toffee:
- Cooking toffee can take as much as 20 to 30 minutes. However, it's not difficult. Just have a little patience and keep stirring. Whatever you do, though, do not be tempted to turn the heat up higher to shorten the cooking time. High heat will burn the mixture and you'll have to start over.
- If you prefer, you can use the alternative ice water test for crack stage instead of a candy thermometer. To do an ice water test, put a couple of ice cubes with maybe a 1/4 cup of water in a little bowl. While cooking the toffee, periodically dribble a couple of drops into the ice water. Give it a few seconds to completely cool and then feel it. It will go through stages from soft ball (like a really soft caramel) all the way to hard crack (like peanut brittle). I stop cooking toffee just shy of hard crack when it still has a tiny bit of give but is not soft at all.
- Be careful! This toffee mixture is really hot. It will burn you badly if you get it on your skin or try to taste it before it has cooled. Be very careful to keep your hands away from the hot, boiling, sugar and butter mixture, and do not try to taste it until it's completely cooled.
Nutrition Information
Show Details
Serving
1
Calories
194kcal
(10%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
25mg
(8%)
Sodium
109mg
(5%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
240IU
(5%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 194kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 109mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 240IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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