Tag Archives: pecans

Traditional English Toffee

This is so easy and so delicious, i may founder on it! Show some restraint!

TRADITIONAL ENGLISH TOFFEE

Ingredients:

1 cup pecans, chopped

¾ cup brown sugar, packed

½ cup butter

½ cup semisweet chocolate chips

Directions:

Butter a small baking sheet.  Spread pecans in a single layer.  Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly for 7 minutes (note – you MUST stir quickly and constantly or it will easily burn and don’t shorten the amount of boiling time).  Immediately spread mixture over pecans on baking sheet.  It cools quickly, so get is spread – you might have time to help it cover, but use the back of spoon – it’s too hot to handle.  Sprinkle chocolate chips over hot mixture and quickly cover with a plate or tin foil.  Let melt, then using that spoon, spread melted chips in an even layer.  Refrigerate until firm.  Break toffee into pieces.

Tip – clean up your pot as soon as possible or the toffee really sticks.

So cold outside right now, i just set outside to cool vs refrigerating. It’s amazing how hot the stone pan got with the toffee so i set it up on a baking rack.

Pops out easily and breaks nicely into pieces. Ready to eat!

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Experience the Holidays: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There…

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Granola Clusters

During this time of sudden hoarding of foodstuffs, my family has not been privy to their Great Grains Crunchy Pecan cereal.  Which is fine – they won’t die.  However, this gave me incentive to see if i could make pecan clusters similar to the commercial cereal.

Right off the bat, i found this awesome recipe in a web search.  Click through for Karlynn’s original recipe.

How to Make Your Own Granola Clusters by Karlynn Johnston

Crunchy Pecan Granola Clusters

  • 3 cups old-fashioned rolled oats
  • 3 tablespoons brown sugar (coconut sugar worked fine)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/3 cup of  honey
  • 1/4 cup grapeseed oil or liquid coconut oil
  • 1 teaspoon of vanilla
  • 1/2 cup chopped pecans

DIRECTIONS

  1. Preheat the oven to 300°F .
  2. In a large bowl, mix together the oats, sugar, salt, cinnamon (or preferred spices), and optional pecans or other nuts/seeds.
  3. In a smaller bowl combine honey, oil, and vanilla.
  4. Once thoroughly mixed, pour the liquid mixture over the oat mixture and using your hands mix the ingredients forming clusters of your desired size.
  5. Scoop the clusters onto a 12″ by 15″ by 1″ stone pan and spread out.
  6. Bake for 20 minutes until clusters are light golden.  be careful not to overcook!
  7. Set pan on raised cookie rack and allow to cool completely BEFORE touching the granola.
  8. Once cool, break apart and place in an airtight bag or jar.

Be creative for granola uses – it’s way more than cereal!

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Crunchy Granola clusters can be used for toppings on homemade applesauce, whole apple slices (or any fruit), ice cream, chocolate cake.