Salted pecan toffee with Toasted Pecans

Baking & Dessert
Written By ANNA Test Kitchen

Food Styling Kari Wardrop, Photography Jerry Grajewski

Nothing more than a few pantry items to make this addictive holiday candy treat. Perfect to make as a gift for your friends and family. The balance of sugar and salt and toasted pecans is wonderful.

Ingredients

¼ cup water

1 cup salted butter

1 ½ cups sugar

¼ cup corn syrup

½ cup pecans, toasted

½ teaspoon Maldon sea salt

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Preparation

In heavy-bottomed saucepan, combine water, butter, sugar and corn syrup. Bring to boil over medium heat, stirring often. Once mixture is boiling, use pastry brush to brush down any crystals that form on the sides of saucepan.

Cook until mixture reaches 295 ̊F on candy thermometer and pour in thin layer on parchment-lined baking sheet. Quickly sprinkle pecans and salt over surface of toffee. Allow to cool slightly and score into triangles or cool completely and break into irregular pieces. 

To toast pecans, place onto parchment-lined baking sheet and in pre-heated 400 ̊F oven for 5 minutes, remove from oven and cool on baking sheet.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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