Pecan and maple toffee

Pecan and maple toffee

By
From
Atelier Confectionery
Makes
16-20 pieces
Prep
10 mins
Cooking time
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
65g pecans
190g soft brown sugar
70ml golden syrup
30ml maple syrup
115g unsalted butter
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda

Method

  1. Line the base and sides of a 23 × 16 cm baking tray with baking paper. Toast the pecans in a frying pan, leave them to cool for 5 minutes then roughly chop.
  2. Heat the brown sugar, golden syrup, maple syrup, butter and vanilla extract in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Insert a sugar thermometer and bring the mixture to the boil. Let the sugar syrup boil until it reaches 138°C, soft crack stage.
  3. Remove the pan from the heat, add the pecans and bicarbonate of soda then mix well and pour into the prepared tin.
  4. Leave the toffee mixture until it is cool enough to handle, but still warm, then score indentation lines to make 5 × 4 cm squares or rectangles. Leave to cool for about 30 minutes until completely cold, then break into pieces.
  5. Wrap each toffee in greaseproof paper and store in an airtight container in a cool dry place for up to 4 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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