Ingredients:
1 lb unsalted butter
2 2/3 cups fine sugar
4 tablespoons corn syrup
4 tablespoons coffee
3 teaspoons vanilla butternut flavoring
3 cups chocolate chips
3 cups roasted pecans, chopped
Directions:
Sprinkle half the pecans on a cookie sheet.
In a 4-quart saucepan, melt butter, sugar, corn syrup and left over coffee. Stirring constantly, bringing mixture to 290 degrees.
Remove from heat and add flavor.
Pour over chopped pecans.
Sprinkle chocolate chips over toffee mixture & wait for chips to melt.
Spread melted chips over toffee.
Sprinkle remaining chopped pecans over chocolate and press lightly to set pecans.
Freeze for 30 minutes.
Remove from freezer and rest for 10 minutes and break or cut into serving size.
Recipe makes about 3 # of Tennessee Toffee.
Servings: 32
Time preparation: 20 min.
Time total: 45 min.