Crispy, buttery, and studded with pecans, this easy to make Pecan Butter Rum Toffee is a great edible gift for friends and family!
2 cups toasted pecans
3 sticks unsalted butter
2 cups granulated sugar
1/4 cup water
3 tablespoons light corn syrup
1/4 teaspoon LorAnn Butter Rum
1/2 teaspoon vanilla
Prepare the pan and pecans
If you haven’t already, toast your pecans in the oven.
Once they are toasted, chop them and sprinkle evenly on a baking sheet that has been coated with butter.
Place the baking sheet on a heat-proof surface as you are going to pour the hot toffee mixture on it.
Cook the toffee mixture
Melt the butter in a heavy large saucepan over medium to medium-high heat.
Stir in the sugar, water and corn syrup.
Stir mixture until the sugar is completely dissolved.
Once the mixture comes to a boil, Do Not Stir.
Using a pastry brush dipped in water, wash down the sides of the pan to prevent any undissolved sugar crystals from coming into contact with the syrup.
Attach a candy thermometer to the pan (do not allow the tip of thermometer to touch the bottom of the pan).
Without stirring, continue cooking to 300°F (hard crack stage).
When syrup reaches the hard crack stage, immediately remove from heat and stir in the vanilla extract and the LorAnn Oils Butter Rum flavor.
Carefully pour the toffee mixture onto the prepared baking sheet.
Cool completely and break into bite-size pieces.
The Pecan Butter Rum Toffee can be stored at room temperature for 7 days, or frozen for about a month.
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Keywords: pecan, butter rum, toffee, candy, sweets, dessert