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Monday, December 12, 2011

Pecan and Almond Chocolate Toffee

Grad school is kicking my butt.  Not winning, but definitely changing my routine.  I have three more classes left and a project and I will have my MSN.  I am tired of homework.  I never particularly enjoyed APA formatting and if I never see a hanging indent after grad school, it will be too soon.  My colleagues at work are tired of grad school.  They really weren't too interested in Global Health Care.  I'm not sure how they will feel about my next class, epidemiology...

So at night, instead of looking at people's blogs, I do homework.  Not to sound too petulant, but I really hate homework.  The end is in site.  Great news though, my next class doesn't start until January 9th.  So lets see if I can remember how to blog and if anyone still reads it!

We pick secret Santas at work and you get a little sheet of information about your person.  Mine loves toffee, as do I.  Generally I avoid making any Christmas candy or cookie that I love.  As I struggle with my weight, I don't need toffee calling to me.  But today I thought that I would try my hand at toffee.

Baked by Matt Lewis and Renato Poliafito is one of my favorite cook books.  Everything turns out.  The recipes aren't necessarily easy, but they are delicious.

  Their pecan and almonds chocolate toffee didn't look too challenging if I could get past my whole candy making aversion.

1 cup sliced almonds, ground to a powder
1 cup toasted pecans, chopped
1 cup unsalted butter
1 cup sugar
9 oz semisweet chocolate bits  They used a mixture of dark and milk, coarsely chopped

butter a 9X13 pan

Melt the butter on low, when it is halfway melted, add the sugar and 1 T of water.  Cook over low, stirring with a silicon spatula until combined.  Clip on the candy thermometer, turn the heat up to medium high and heat until 300 degrees F, about 15 mins.

The mixture will bubble and turn brown

My favorite piece of advice... If the browning seems uneven, swirl the pan during the cooking process but do not stir...

How would the explanation go in the er.   Yes doctor, I wasn't stirring, I was swirling the 300 degree mixture.  This is why I don't like making candy.

When it reaches 300 degrees, remove from heat, remove thermometer, add pecans and pour into prepared pan.  It will even out.

wait one min and top with chocolate, wait three mins and chocolate will melt.  Spread with offset spatula and sprinkle with almond powder.  I added a little salt to the almond powder.

Put in the freezer for 30 mins and break into pieces.
Secret Santa gift.


  1. Hang in there! It sounds like there is a light at the end of the tunnel.

    Candy/ desserts are almost a sure bet in luring readers to check out your site :-)

  2. Second to say "hang in there" - I am actually in awe that you picked a recipe as challenging as this one to resume your blogging life!

    I respect caramel, in other words, I don't make it unless someone has a virtual gun to my head (well, almost)

    Hope you'll have a nice break from school, I can tell you I need vacations too, only 6 more days to go