Salted Butter-Pecan Toffee

Salted Butter-Pecan Toffee

This is another recipe from the Food section of the San Diego Tribune newspaper this week featuring gifts from the kitchen.  Yield: 2 pounds.

Ingredients:

2 heaped cups pecan halves

1 1/4 cups salted butter

3 tablespoons water

2 cup sugar

1/2 teaspoon fresh lemon juice

1/2 teaspoon baking soda

1/2 teaspoon finely ground sea salt

Directions:

Preheat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet and bake for 5 to 7 minutes, until nuts are very warm and fragrant. Cool completely. Spray a metal 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

In a large (2 quart) saucepan, combine butter with water, sugar and lemon juice. Cook over medium-low heat, stirring constantly, until better is melted. Increase the heat to high and bring to a boil, stirring constantly with a wooden spoon. When the mixture starts to boil, stop stirring and cook until it reaches 300 degrees on a candy thermometer (the hard crack stage) about 5 to 8 minutes.

Immediately remove the pan from the heat and stir in baking soda, salt and the pecans. The syrup will boil and foam when the baking soda is added; just contine to stir until the foaming recedes. Pour the candy mixture on the prepared 9 X 13 inch baking pan. Cool candy completely. When the candy has cooled and hardened, break into medium shards and package into smallboxes or bags for gift giving.

Packaging: Seperate pieces between waxed paper or parchment paper in flat candy boxes. Toffee tends to get sticky in humid environment. For longer storage keep in an airtight container for up to two weeks.