CINNAMON PECAN BRITTLE
Vegetable cooking spray
1 1/4 cups butter
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon instant espresso (Yuban instant coffee)
1 tablespoon dark unsulphured molasses
1/2 teaspoon table salt
2 cups Fisher cinnamon pecans
2 cups semisweet chocolate morsels
- Line a 15- x 10-inch jelly-roll pan with parchment paper, and lightly coat with cooking spray.
- Melt butter in a large heavy saucepan over medium heat.
- Stir in granulated sugar, brown sugar, espresso, molasses, salt and 1/3 cup water.
- Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 17 to 20 minutes.
- Remove pan from heat, and stir in pecans.
- Immediately pour mixture into prepared pan spreading in an even layer, and sprinkle bittersweet and semisweet chocolate morsels over top.
- Let stand 5 minutes and then spread and swirl the chocolate pieces using an offset spatula.
- Chill 1 hour or until firm.
- Break toffee into pieces.
- Store in an airtight container in refrigerator up to 7 days.
- Serve cold or at room temperature.