Gee I don't why there's the A's there, they weren't there when I previewed, try one more time: Moist, dense, and rich, this nutmeg-scented teacake is topped w/a glaze of sticky toffee mixed w/toasted pecans. A hint of rum adds an elegant touch to this cake, which can be made ahead, frozen, then thawed when you need it. Eggnog-Toffee Teacake 1 ½ c. unsalted butter, soften 2 c. sugar ½ teas. Freshly grated nutmeg 1/8 teas. Eggnog flavor, optional (I didnÂt use) 1 Tbls. Rum, optional 1 teas. Salt 5 large eggs 3 ¾ cups AP flour 2 teas. Baking powder 1 ½ cups eggnog or half and half Topping: 1/3 cup unsalted butter 1/3 cup brown sugar 1/3 cup light corn syrup Pinch of salt 1 tbls. Rum ½ cup toasted chopped nuts (pecans, almonds, or walnuts) Preheat oven to 350 degrees. 12 cup tube or Bundt pan, two 8 ½"x4 ½" loaf pans; or 6 small loaf pans (3 ½" x 7") To make cake: beat the butter, sugar, nutmeg, rum, & salt until thoroughly combined. Add the eggs one at a time, beating well after each addition. Whisk the flour & baking powder together, and add to the batter alternately with the eggnog or half and half, beating well after each addition. Pour the batter in the pan(s). Bake 30 to 35 minutes (for the small loaf pans), or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment, to catch any drips. To make the topping: Melt the butter, then add the brown sugar, corn syrup, & salt, stirring until the sugar dissolves. Bring the mixture to a boil & continue to boil for 3 minutes, until it reaches 240 degrees (soft ball stage) on a candy or instant read thermometer. Add the flavor & nuts, & pour the toffee over the cake. Cool completely before serving.

I found it. I searched on Lars and toffee instead of just toffee. I just made two successful batches with zero butter separation or pooling using the following recipe from Lars, although I added 1/2 t of baking soda to fluff up the mixture at the end 1 cup salted butter 1 1/2 cups sugar 3 T water 3 T light corn syrup 1/2 t baking soda 1/2 cup slivered almonds 6 oz (1/2 bag) semi sweet chocolate chips Based on all the tips and procedures IÂve read on preventing butter separation and pooling, I did the following Lightly toast 1/2 cup slivered almonds in a 350 oven for 5-8 minutes until light golden. Cool a little and then chop them up to a small dice. In a heavy pan (mine is copper), melt the butter completely over LOW heat. Slow and low. While it was melting, I used some of it to brush the sides of the pan to prevent crystallization. Once the butter is fully melted, add the sugar, water and corn syrup. SLOWLY stir almost continually over LOW-MED LOW heat until it just comes to a very light boil. This takes 10 or more minutes. During this time, the sugar is melting. Cover the pan with a lid and let it boil for 3 minutes as the steam will wash any crystals down with the butter on the sides of the pan assisting. This prevents a complete crystallization of your whole batch and is important. Uncover, bring the temperature up just a small notch to MED LOW and let it boil out the water. At this time, you can place your candy thermometer on the pan, making sure the bottom is suspended and not touching the bottom of the pan. Large white popping bubbles will happen continually for 10 minutes or more. During this phase, I stirred occasionally, maybe every minute or so. When the temperature reached 300 degrees, the color is a rich amber color (about the color of peanut butter). Pull it immediately from the heat and stir in the 1/2 t of baking soda. Stir vigorously being careful as the mixture will increase in volume. Pour onto the prepared 13Ã9 pan (I use a silpat sheet, or you could use buttered foil or parchment). Tip the pan back and forth a little so it spreads out. After 5 or more minutes the top has set enough to sprinkle the chocolate chips over the top. Let them sit for another 3 or 4 minutes until they are completely softened. With an offset spatula, spread them all over the toffee until smooth. Sprinkle your chopped toasted almonds over the chocolate. Move to cooler spot, preferably elevated on a cookie rack so it can cool from below. Let it set up for a few hours. Some people place in the frig to set the chocolate. IÂm letting mine air set which seems to be working fine. When completely set, break into chunks and store in an air tight container. IÂve read it will be fine on the counter for a week or so, and in the fridge for a month. I have not frozen toffee before and may freeze one batch to see how it does. There may be some bloom on the chocolate, so IÂll test it. If anyone has tips on freezing, please let me know. Other tips IÂve read say that on a humid day, cook it one or two degrees beyond 300. ItÂs in the 40Âs here today and not humid at all. Good luck. I really think LOW and SLOW is to key to not having it separate. I know Lars said his was perfect every time, and this turned out great.

I've had good luck with this recipe. Becky * Exported from MasterCook * Toffee Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups butter 2 cups white sugar 6 milk chocolate Hershey bars -- broken into pieces 1 cup finely chopped nuts (I like pecans) 1. In a large heavy bottomed saucepan, combine the butter and sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F on a candy thermometer, stirring occasionally. 2. While the toffee is cooking, butter a large baking sheet. 3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Lay the chocolate pieces over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. 4. Break into pieces when cool and set, and store in an airtight container. - - - - - - - - - - - - - - - - - - - NOTES : If it's raining when you make the candy, cook to about 290F instead.

Is this it? RE: LOOKING for: Bar Cookies Posted by ginger_st_thomas (My Page) on Mon, Apr 24, 06 at 20:46 TOFFEE PECAN BROWNIES 4 oz unsweetened chocolate, chopped 1/2 cup unsalted butter 1 1/4 cups packed light brown sugar 1 T. cinnamon 1/4 tsp salt 3 eggs 1 tsp vanilla 3/4 cup flour 1 cup chopped Heath bars Brown Sugar Topping: 1 cup packed light brown sugar 1/4 cup whipping cream 1 TBL unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Preheat oven to 325 degrees; line 8x8" baking pan with foil, extending foil over the sides. Combine choc. & butter in saucepan & cook over low heat til blended, stirring constantly. Cool 5 minutes. Whisk in sugar, cinnamon & salt. Whisk in eggs 1 at a time; stir in vanilla. Whisk 2 min. or til smooth. Add flour, whisking just til blended. Stir in chopped candy bars (I chilled the candy & chopped them in a processor.) Bake for 35 min. or til toothpick inserted in cnt. comes out with a few moist crumbs attached. Cool in the pan on a wire rack. For topping, bring sugar, cream & butter to a boil, whisking constantly until smooth. Remove from heat. Stir in the vanilla. Let stand 10 min. Whisk til of spreading consistency. Stir in the pecans. Spread over the brownies. Let stand 1 hour or until set. Serve cold or at room temperature. Store, covered in the refrigerator.~~From Down by the Water.