Bacon and Pecan Topped Toffee
User Reviews
5
Bacon and Pecan Topped Toffee
Description
The Bacon and Pecan Topped Toffee starts with slowly cooking butter and brown sugar until it reaches the hard crack stage, giving the toffee a firm but slightly pliable texture. Once poured and cooled slightly, semi-sweet chocolate chips are melted on top to provide a rich, smooth layer. Toasted pecans add a nutty crunch, while crumbled crispy bacon introduces a salty, smoky contrast. The toffee is chilled to set fully, then finished with white chocolate melted with a touch of vegetable oil for a subtle shine. The combination of textures and flavors offers a balance of sweet confection and savory accents.
Making toffee requires careful temperature control and constant stirring to prevent burning, emphasizing patience during cooking. The finished toffee can be broken into pieces and enjoyed as a special dessert or shared treat.
Ingredients
- 1 cup butter
- 1 cup light brown sugar packed
- 1 cup chocolate chips regular or mini, semi-sweet
- 1/2 cup pecans toasted
- 6 lices Bacon crumbled, crispy
- 1/4 cup white chocolate chips
- 1/2 tsp vegetable oil or canola oil
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
- Use a candy thermometer or ice water test to ensure the toffee reaches the correct hard crack stage without burning.
- Be cautious handling the hot toffee mixture as it can cause severe burns.
- Toast pecans in a dry pan to enhance their flavor before sprinkling over the chocolate layer.
- Allow the toffee to cool completely in the refrigerator before breaking into pieces for clean breaks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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