Pecan Butter Toffee

Crispy, buttery, and studded with pecans, this easy to make Pecan Butter Rum Toffee is a great edible gift for friends and family!

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Jennifer Stewart

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.

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.

When adding the extracts and flavorings, do it one the mixture has come to the hard crack stage making sure to remove the pot from the stove.
Have a spot set up to put the pot on (like a trivet or a thick oven mitt on the counter) before you start cooking. Once the cooking starts, you don't want to leave the pot.
Toast the pecans before pouring the candy over them. It will enhance the flavors.
While the sugar mixture is boiling, use a wet pastry brush to brush off any sugar crystals that pop up on the side of the pot.