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1
Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
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2
Set pan aside.
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3
Butter the sides of a heavy 3-quart saucepan.
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4
Melt the 2 cups butter in saucepan.
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5
Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
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6
Cook and stir over medium-high heat until mixture boils.
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7
Clip a candy thermometer to side of pan.
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8
Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
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9
,soft-crack stage (about 25 minutes).
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10
Watch carefully after 280 degree F to prevent scorching.
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11
Remove saucepan from heat; remove thermometer.
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12
Stir in vanilla.
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13
Pour candy into the prepared pan.
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14
Let candy stand about 1 hour or until firm.
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15
Use foil to lift candy out of pan.
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16
Break candy into pieces that are about 2 inches in size.
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17
Melt the 3 tablespoons butter in a heavy medium saucepan.
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18
Stir in the 1 teaspoon espresso powder till dissolved.
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19
Add chocolate pieces and melt over low heat, stirring often.
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20
Place pecans in a shallow dish or on waxed paper.
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21
Dip half of each candy piece into melted chocolate mixture, coating all sides.
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22
Place dipped candy on waxed paper.
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23
Sprinkle with pecans.
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24
Chill until chocolate is firm.
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25
Store in a tightly covered container.
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26
Makes about 2-3/4 pounds (about 48 piecies).
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27
Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
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28
Package the pieces in a cone-shaped paper container.
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29
Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
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30
Tie the outside of the cone with ribbon and secure the candies inside with cellophane.
