Almost painfully sweet but so good; eat in small doses. Recipe originally from the Culinary Institute of America book, it’s a good book, go look it up! The list of ingredients is quite short, so I tend to grab the best I can. The chocolate I use is 70% dark chocolate from St-Domingue. It is fantastic.
The first time we made this recipe with a regular candy thermometer, but the digital one makes everything a lot easier. So get your hands on either kind and on a good kitchen scale.
450g unsalted butter
450g white sugar
1 tea spoon salt + some for the pecans
15g vanilla extract
680g dark chocolate
1. Weight all the ingredients. I am not kidding. You want everything measured and ready, because you won’t want to mess with the vanilla extract while handling boiling sugar, for example.
2. Put the oven to broil and pour the pecans on a baking sheet in a single layer. Put in the oven to toast.
3. Securely attach the thermometer to a thick bottom pot, making sure the rod doesn’t touch the side nor the bottom.
4. Take the pecans out of the oven, sprinkle with a little sea salt then set aside to cool.
5. Over low heat, melt the butter.
6. Add the sugar, water and the tea spoon of salt.
7. Stir well. Bring the heat to medium and stir the mixture constantly until it reaches 295F. It will bubble up, lighten and start to become more solid and stretchy as you go.
8. Once at 295F remove from the heat. Carefully add the vanilla extract (it will splutter and bubble), mix well and immediately pour unto a baking sheet covered with parchment paper.
9. While the sugar is cooling down, wash the pot and thermometer then set up a double boiler for the chocolate. Give the cooled pecans a rough chop at this point.
10. Melt and temper the chocolate.
11. Pour half the chocolate over the toffee. Sprinkle with half the pecan. Allow to set then flip and repeat on the other side.
12. Allow to cool completely (overnight if you can, but at least several hours). With a sharp, sturdy knife cut and shatter into pieces.