Chocolate Caramel Pecan Toffee
Ingredients:
Nut layer:
1 Tbsp. vegan butter substitute, room temperature
½ cup pecans
Caramel layer:
¾ cup vegan butter substitute, I used Earth Balance Organic Whipped Buttery Spread
¾ cup cane sugar
1 ½ cups almond milk
¾ light organic corn syrup (organic recommended to avoid GM corn)
¾ tsp. sea salt
1 tsp. pure vanilla extract
Chocolate layer:
1 - 10 oz. (283.5g) bag semi-sweet non-dairy chocolate chips
You Will Also Need:
Candy thermometer
Directions:
Pre-heat oven to 325 degrees F.
Place pecans on a baking sheet and toast for 8 minutes.
Add toasted pecans into a food processor, and pulse a few times until the pecans are coarsely ground. Alternatively, you can chop pecans or crush them in a zip top bag.
Grease generously a 9x13 inch pan with 1 Tbsp. vegan butter substitute.
Sprinkle the chopped pecans evenly over the bottom of the greased pan. Set aside.
Measure 1 tsp. vanilla extract, and set aside so it is ready to add to the caramel as soon as it comes to temperature.
In a deep sided pot over medium heat add ¾ cup vegan butter substitute, sugar, almond milk, corn syrup, and salt. When the ingredients combine turn heat up and bring to a boil, stirring frequently.
Insert a candy thermometer to gauge the temperature of the caramel. Continue to boil and stir the caramel until the temperature reaches 285 degrees F, soft crack stage. Please use caution it is very hot.
When the caramel has reached 285 degrees F, remove from heat and stir in vanilla. Poor the caramel over the chopped pecans. It helps to spread the caramel by pouring it around the pan because it hardens quickly. You may want a second set of hands to hold the pot while you scrap the caramel out. Spread the caramel as evenly as you can with a metal spatula or butter knife. You’ll need to move quickly.
Set aside and allow the caramel layer to harden.
Meanwhile, in a food processor add the chocolate chips. Pulse the chocolate chips about 40 times until they resemble crumbs. Scrap down the sides, and run the food processor for one minute. Scrap down the sides and allow the chocolate to rest for 1 minute. The chocolate will become a solid mass.
Using a clean, dry spatula break the mass apart.
The process of running the food processor for 1 minute, scrapping down the sides and letting the chocolate rest for 1 minute is going to be repeated 4 or 5 times until the chocolate becomes a smooth, fluid consistency. This is a method for tempering chocolate that I learned from watching Alton Brown.
Ideally you want the chocolate to reach the temperature of 88 - 91 degrees F but not rise above 94 degrees F. When the chocolate becomes a melted consistency use a candy thermometer to check the temperature. If it is not close to 90 degrees F you can run the food processor for 30 seconds or so longer, and check the temperature again.
Tempering the chocolate gives the chocolate a pretty shine and makes it snap when it is hardened and you break it.
If you don’t have a food processor you can alternatively melt the chocolate in a double broiler, or in the microwave stirring every 30 seconds until melted.
Spread the melted chocolate evenly over the hardened caramel, and allow the chocolate to set and become firm. I did this by placing it in the refrigerator for 1 hour.
Using a thin metal spatula or butter knife, pop the toffee out of the pan and onto a cutting board. Using a heavy sharp knife cut the chocolate caramel pecan toffee into large chunks. Start by cutting the toffee into large chunks because you can always break them smaller if desired.
My personal favorite way to store the toffee is in an airtight container in the fridge. Toffee makes a wonderful homemade Christmas or hostess gift.
Nut layer:
1 Tbsp. vegan butter substitute, room temperature
½ cup pecans
Caramel layer:
¾ cup vegan butter substitute, I used Earth Balance Organic Whipped Buttery Spread
¾ cup cane sugar
1 ½ cups almond milk
¾ light organic corn syrup (organic recommended to avoid GM corn)
¾ tsp. sea salt
1 tsp. pure vanilla extract
Chocolate layer:
1 - 10 oz. (283.5g) bag semi-sweet non-dairy chocolate chips
You Will Also Need:
Candy thermometer
Directions:
Pre-heat oven to 325 degrees F.
Place pecans on a baking sheet and toast for 8 minutes.
Add toasted pecans into a food processor, and pulse a few times until the pecans are coarsely ground. Alternatively, you can chop pecans or crush them in a zip top bag.
Grease generously a 9x13 inch pan with 1 Tbsp. vegan butter substitute.
Sprinkle the chopped pecans evenly over the bottom of the greased pan. Set aside.
Measure 1 tsp. vanilla extract, and set aside so it is ready to add to the caramel as soon as it comes to temperature.
In a deep sided pot over medium heat add ¾ cup vegan butter substitute, sugar, almond milk, corn syrup, and salt. When the ingredients combine turn heat up and bring to a boil, stirring frequently.
Insert a candy thermometer to gauge the temperature of the caramel. Continue to boil and stir the caramel until the temperature reaches 285 degrees F, soft crack stage. Please use caution it is very hot.
When the caramel has reached 285 degrees F, remove from heat and stir in vanilla. Poor the caramel over the chopped pecans. It helps to spread the caramel by pouring it around the pan because it hardens quickly. You may want a second set of hands to hold the pot while you scrap the caramel out. Spread the caramel as evenly as you can with a metal spatula or butter knife. You’ll need to move quickly.
Set aside and allow the caramel layer to harden.
Meanwhile, in a food processor add the chocolate chips. Pulse the chocolate chips about 40 times until they resemble crumbs. Scrap down the sides, and run the food processor for one minute. Scrap down the sides and allow the chocolate to rest for 1 minute. The chocolate will become a solid mass.
Using a clean, dry spatula break the mass apart.
The process of running the food processor for 1 minute, scrapping down the sides and letting the chocolate rest for 1 minute is going to be repeated 4 or 5 times until the chocolate becomes a smooth, fluid consistency. This is a method for tempering chocolate that I learned from watching Alton Brown.
Ideally you want the chocolate to reach the temperature of 88 - 91 degrees F but not rise above 94 degrees F. When the chocolate becomes a melted consistency use a candy thermometer to check the temperature. If it is not close to 90 degrees F you can run the food processor for 30 seconds or so longer, and check the temperature again.
Tempering the chocolate gives the chocolate a pretty shine and makes it snap when it is hardened and you break it.
If you don’t have a food processor you can alternatively melt the chocolate in a double broiler, or in the microwave stirring every 30 seconds until melted.
Spread the melted chocolate evenly over the hardened caramel, and allow the chocolate to set and become firm. I did this by placing it in the refrigerator for 1 hour.
Using a thin metal spatula or butter knife, pop the toffee out of the pan and onto a cutting board. Using a heavy sharp knife cut the chocolate caramel pecan toffee into large chunks. Start by cutting the toffee into large chunks because you can always break them smaller if desired.
My personal favorite way to store the toffee is in an airtight container in the fridge. Toffee makes a wonderful homemade Christmas or hostess gift.
Candied Pecans
Ingredients:
2 ½ cups pecans, large pieces or halves
½ cup water
1 cup cane sugar
½ tsp. sea salt
½ tsp. cinnamon
1/8 tsp. ginger
1 Tbsp. vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
2 tsp. pure vanilla extract
You Will Also Need:
Candy thermometer
Silpat Silicone Cookie Sheet Liner (optional)
Directions:
Preheat oven to 350 degrees F.
Line baking sheet with a silpat (optional).
Spread pecans out evenly on the baking sheet. Toast in the oven for 5 minutes (set your timer!).
Turn the oven heat down to 250 degrees F and place pecan pieces aside on a plate or in a bowl. Allow baking sheet to cool down. Once cooled, wipe off the remaining crumbs so it is ready to use again. Reline the baking sheet with the silpat if using. Grease the baking sheet or silpat with 1 Tbsp. vegan butter substitute.
In a large non-stick saucepan, or in a regular saucepan greased with vegan butter substitute, clip a candy thermometer to the side. Add water, cane sugar, sea salt, cinnamon, and ginger. Turn heat to medium high and stir frequently until sugar comes to a boil, use caution as it becomes very hot. Once the sugar is boiling stop stirring and cook over medium heat until the candy thermometer reads 235 degrees F. On my thermometer this is just about at soft ball stage.
Using caution, remove the hot caramel from the heat, and quickly stir in vanilla, followed by the pecan pieces. Poor the candied pecans onto the greased baking sheet.
Bake at 250 degrees F for 30 minutes, stirring after 10 minutes and 20 minutes.
Allow to cool completely on the silpat if you lined your baking sheet, or if not cool pecans on waxed paper.
Store in an airtight jar or container.
2 ½ cups pecans, large pieces or halves
½ cup water
1 cup cane sugar
½ tsp. sea salt
½ tsp. cinnamon
1/8 tsp. ginger
1 Tbsp. vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
2 tsp. pure vanilla extract
You Will Also Need:
Candy thermometer
Silpat Silicone Cookie Sheet Liner (optional)
Directions:
Preheat oven to 350 degrees F.
Line baking sheet with a silpat (optional).
Spread pecans out evenly on the baking sheet. Toast in the oven for 5 minutes (set your timer!).
Turn the oven heat down to 250 degrees F and place pecan pieces aside on a plate or in a bowl. Allow baking sheet to cool down. Once cooled, wipe off the remaining crumbs so it is ready to use again. Reline the baking sheet with the silpat if using. Grease the baking sheet or silpat with 1 Tbsp. vegan butter substitute.
In a large non-stick saucepan, or in a regular saucepan greased with vegan butter substitute, clip a candy thermometer to the side. Add water, cane sugar, sea salt, cinnamon, and ginger. Turn heat to medium high and stir frequently until sugar comes to a boil, use caution as it becomes very hot. Once the sugar is boiling stop stirring and cook over medium heat until the candy thermometer reads 235 degrees F. On my thermometer this is just about at soft ball stage.
Using caution, remove the hot caramel from the heat, and quickly stir in vanilla, followed by the pecan pieces. Poor the candied pecans onto the greased baking sheet.
Bake at 250 degrees F for 30 minutes, stirring after 10 minutes and 20 minutes.
Allow to cool completely on the silpat if you lined your baking sheet, or if not cool pecans on waxed paper.
Store in an airtight jar or container.
Chocolate Chip Cookies
Ingredients:
1 Tbsp. ground flaxseed meal
3 Tbsp. water
7 Tbsp. Earth Balance (1 stick)
¼ cup cane sugar
½ cup brown sugar
1 Tbsp. extra virgin olive oil
1 tsp. vanilla extract (or 8 drops of liquid vanilla stevia)
½ teaspoon salt
½ teaspoon baking soda
1/8 teaspoon cinnamon
1-¼ cups unbleached all-purpose flour
¾ cup semi-sweet dairy-free chocolate chips
Directions:
Preheat oven to 350F.
In a small bowl combine ground flaxseeds with 3 Tablespoons of water. Stir and set aside.
In a large mixing bowl cream earth balance until light and fluffy.
Add sugars to the mixing bowl and continue to beat for about 2 minutes.
Add flaxseed/water mixture and beat until combined.
Add olive oil and vanilla to the mixing bowl and beat until mixed in.
Next, add salt, baking soda and cinnamon until mixed.
Add flour and mix until combined.
Stir in chocolate chips.
Drop 1 Tbsp. size balls of cookie dough spaced apart onto a baking sheet (I lined mine with a silpat).
Bake for approximately 10 to 12 minutes until light golden brown around the edges.
Yields: approximately 29 cookies (using 1 Tbsp. of dough per cookie)
1 Tbsp. ground flaxseed meal
3 Tbsp. water
7 Tbsp. Earth Balance (1 stick)
¼ cup cane sugar
½ cup brown sugar
1 Tbsp. extra virgin olive oil
1 tsp. vanilla extract (or 8 drops of liquid vanilla stevia)
½ teaspoon salt
½ teaspoon baking soda
1/8 teaspoon cinnamon
1-¼ cups unbleached all-purpose flour
¾ cup semi-sweet dairy-free chocolate chips
Directions:
Preheat oven to 350F.
In a small bowl combine ground flaxseeds with 3 Tablespoons of water. Stir and set aside.
In a large mixing bowl cream earth balance until light and fluffy.
Add sugars to the mixing bowl and continue to beat for about 2 minutes.
Add flaxseed/water mixture and beat until combined.
Add olive oil and vanilla to the mixing bowl and beat until mixed in.
Next, add salt, baking soda and cinnamon until mixed.
Add flour and mix until combined.
Stir in chocolate chips.
Drop 1 Tbsp. size balls of cookie dough spaced apart onto a baking sheet (I lined mine with a silpat).
Bake for approximately 10 to 12 minutes until light golden brown around the edges.
Yields: approximately 29 cookies (using 1 Tbsp. of dough per cookie)
