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Carmel Cappuccino Pecan Toffee Recipe

Recipe: Carmel Cappuccino Pecan Toffee Recipe
Category: Christmas Candy Recipes
Age: preschool, kindergarten, elementary

Ingredients:

1 1/2 C sugar
1 (5 oz) can evaporated milk
1/4 C cold coffee
3 T caramel flavored instant cappuccino
1/3 C butter, chopped
2 C pecans, chopped

Instructions:

• Place waxed paper into and over the edges of a square baking pan.
• Spray the wax paper with a butter flavored non stick cooking spray.
• Pour the sugar into a heavy saucepan.
• Pour the milk and cold coffee into the pan with the sugar.
• Add the butter and place the saucepan over medium heat.
• Stirring continuously cook the mixture until the butter is completely melted.
• Reduce the heat to low and continue cooking, stirring often, for 12 minutes or until candy thermometer reaches 235 degrees.
• Remove the pan from the heat and stir in the pecans until completely covered.  
• Pour the mixture into the prepared pan and allow it cool to room temperature.
• Remove the toffee by using the edges of the wax paper. 
• Cut into small squares and store in an airtight container.

Serving Size:  24 squares

You can change the taste of this toffee by using a different flavor of instant cappuccino.  Vanilla or mint both work well.  You can also use Kahlua coffee liqueur instead of the cold coffee if you prefer. 

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