Chewy Nut Toffee

Total Time: 24 hrs 45 mins Preparation Time: 45 mins Cook Time: 24 hrs

Ingredients

• 2 cups heavy cream
• 1/2 cup sweetened condensed milk
• 2 cups light corn syrup
• 1/2 cup water
• 2 cups sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces
• 1 tablespoon bourbon or 1 tablespoon pure vanilla extract
• 1 cup chopped pecan nuts
• vegetable oil cooking spray

Recipe

• 1 coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
• 2 in a 2-quart saucepan, combine the cream and condensed milk; set aside.
• 3 in a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
• 4 cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
• 5 reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
• 6 meanwhile, heat the cream mixture over low heat until it is warm- do not boil.
• 7 when the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
• 8 stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
• 9 stir in the bourbon or vanilla and the nuts.
• 10 immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
• 11 spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
• 12 cut into pieces, and wrap each in cellophane or waxed paper.
• 13 store in an airtight container at room temperature for up to 1 month.
• 14 the number of servings depend on how small toffee is cut.