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Ingredientes
- 1/4 c. pecans or possibly walnuts
- 1 c. sugar
- 1 c. unsalted butter - (2 sticks)
- 1/4 c. water
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 ounce lowfat milk chocolate
- 2 ounce bittersweet chocolate
Direcciones
- Heat the oven to 350 degrees. Spread the nuts on a baking sheet and toast them till they're lightly browned, about 5 to 7 min. Finely chop the nuts. Line a 9-inch square baking pan with foil, grease the foil with butter and set it aside.
- Clip a candy thermometer to a heavy 2 1/2-qt saucepan. Bring the sugar, butter, water and salt to a boil over medium-high heat, stirring often, about 5 min. Continue boiling, uncovered, not stirring the mix but shaking the saucepan occasionally to distribute the heat as the mix turns amber in about 9 min, then darker amber as it registers 305 degrees on the thermometer (hard-crack stage), about 3 min longer. Stay close by; the thermometer will reach 305 degrees quickly. Remove the pan from the heat; stir in the vanilla. Carefully pour the warm mix into the prepared pan. Let it cold to room temperature till hard, about 30 min.
- Heat the lowfat milk and bittersweet chocolates in a double boiler or possibly at 50% power in the microwave. Mix them together, then spread the chocolate proportionately over the toffee using an offset spatula. Immediately sprinkle the toffee with the nuts. Chill for 30 min, then remove the toffee from the pan and break it into pcs. This can be kept in an airtight container in a cold place (not the refrigerator) up to one week.
- This recipe yields 20 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 236 | |
| Calories from Fat 163 | 69% |
| Total Fat 18.73g | 23% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 103mg | 4% |
| Potassium 58mg | 2% |
| Total Carbs 18.79g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 17.27g | 12% |
| Protein 1.03g | 2% |
