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Available for over a year

Orange Pecan Toffee Ingredients: 450g brown sugar 350g salted butter 1 teaspoon malt vinegar Juice and rind of 1 large orange Method: First of all, on a medium heat, melt the butter and sugar together in a large deep saucepan, with the vinegar, orange juice and orange rind. Turn the heat down to low and allow the sugar to dissolve. Let the toffee gently roll and bubble until it reaches setting point, about 10-15 minutes. To test setting point, pour a teaspoon of the toffee into a cup of cold water. If the toffee forms into droplets, it is ready, if it disperses into the water, it needs to bubble for a few minutes longer. While the toffee is bubbling away, butter or oil a shallow baking tray and break up the pecan nuts, spreading them around in the tray. When the toffee is ready, pour it onto the pecan nuts and place it in the fridge to set.