I have no idea what Matzah Toffee is, so perhaps I shouldn't even be responding here. But I am very familiar with pecans, and have never heard of anyone peeling them. Just be sure there are no little bits of bitter shell in the 'creases'!

As for combining them with peppermint, doesn't sound good to me at all! But that may be just my personal taste. I love both pecans and peppermint, but really don't think I'd want them together.

Hopefully someone who has tried this combination will give a more positive response.

Rusty

Nope....no peppermint in my toffee.
Are you sure you don't mean almonds and not pecans? Either way....skip the peppermint.

Never heard of peeling pecans either.

Peppermint and toffee sounds ghastly (since you DID ask! :)

Linda, I do know the difference between almonds and pecans (and walnuts, hazelnuts, brazil nuts, pistachios, etc., etc.), and even if I didn't it says on the package.

Thanks for the opinions. As you can tell, I don't eat a lot of candy. It sounds like it's not a winning combination, so I'll give it a pass.

Rusty, I've never peeled pecans, but I've bought 'em nekkid. I am reassured (since I'll probably do something with them) that the skins on is fine. :) Matzah toffee is made by laying out matzah, spreading warm toffee on, sprinkling with chocolate chips, heating and spreading the chips into a layer of chocolate, and sprinkling with trail mix (or whatever combo of dried fruit, nuts and seeds), then breaking up and chilling. It's a Passover favorite. The matzah provides texture and crunch, like a cookie in a candy bar, and gives the rest something to cling to.

I have a wonderful recipe for spiced nuts that's a winner every year. Let me know if you are interested. I have to agree with everyone else, love peppermint, but not with toffee or nuts.

Pillog, how about a picture of peeled pecans. Nekkid as you say.
You really REALLY sure you are not thinking of almonds? As almonds are usually the nuts used in toffee.

Linda,

I don't have nekkid pecans or it wouldn't have been a question. I've heard of people mistaking a shelled walnut for a shelled pecan, and that's understandable, but how in the world do you mistake an almond for a pecan????

I won't make the peppermint toffee, I promise, but it's not so far out. There are buttered pecans, toffee glazed pecans, peppermint clusters with nuts in them, etc. I trust you all, which is why I asked, but the idea wasn't all that weird. Maybe not good, but not that weird. :)

Perhaps by 'peeled', pillog means 'shelled'? Maybe the difference in terminology is a regional thing? Pillog, if by peeling you really do mean something in addition to shelling, I'd really genuinely like to see one. I've never heard of it before and I am intrigued.

-I just made a batch of saltine toffee, which is very similar. Mint and nut does not sound great, but if going in the mint direction...they make mint chips, and white chocolate chips (sprinkled on after the melted chocolate layer) might look festive. We have a peanut allergy in the house and it's challenging to find nuts that are notnalso processed with peanuts, but if going in the not-mint direction, we like heath toffee bits on there (guess that's really just adding almonds). I was thinking it might be nicer made with matzoh, will have to try that. Good luck with yours!

I've never had matzah but your toffee made with it sounds like what my father used to make with saltine crackers. Everyone loved it -- addictive stuff. lol! I also think peppermint wouldn't work well with that combination... too many competing flavors and textures.

Add me to the list of "never heard of peeled pecans"!!! Shelled, yes, but not peeled. I've peeled hazelnuts and almonds, but never pecans or walnuts -- although, I do recall once reading a recipe where you had to peel/skin the walnuts by blanching.... I think it was for a fruitcake.

Texan here. Spent most of my life with pecans as the default nut (it is the state nut, after all). Even though the meat of the nut is darker on the outside than inside, I am not sure the meats have a definable skin. They definitely don't have a peel-able skin once you get through that shell -- anything from what is called a paper shell to an armored car strength.

As for taste -- a talented chef can combine unlikely ingredients and doo amazing things, but I would not normally pair earth nuts and clean, fresh peppermint. Doesn't mean it can't be done and even done well, but you aren't going to find a lot of guidance -- at least that I can think off.

As far as trying to melt peppermint candy -- um, no. I cannot recommend that as a process worthy of your time or expense. I bought a silicone spoon mold for the ever so cute idea of melting crushed peppermints to make peppermint cocoa spoons. Way more time and effort than it was worth. The peppermints did not melt smoothly. They were prone to burning and the spoons broke incredible easily. Making a candy coating from scratch would be much easier, you would have better control and probably a much better outcome.

Sudden thought -- question time: Are we talking about hard red and white candy peppermints or something like a peppermint patty -- chocolate covered, or possibly a soft butter mint. The patty would melt controllably and the chocolate might help the flavor meld with pecans. I have no idea about a butter mint or a "white chocolate" type mint.

I have combined black pepper and pecans -- very good. And I could see peppermint with cacao nibs as a "nutty" element.

Re terminology, yes, blanched would have been a better word. It's something I've encountered in packages.

The candy is hard red and white like candy cane but in tiny pillow shaped chunks that got stuck together (I don't think they got damp, so it was probably heat). I was thinking of bashing them and melting them down to make a minty liquid sugar to use instead of simple syrup, knowing that there would also be chunks in it. This part of the process I understand well enough.

It's moot however. You candy eaters have convinced me that it's not worth the effort, and the time for it has passed.

I may bash them and put them in cookies, instead.

I know those little peppermint pillows -- my grandmother used to have them for us. She had the neatest candies at Christmas. In theory, hard candy should melt, but I think the point at which it melts is not that far from where it caramelizes or burns. The starlight mints didn't exactly burn, but they changed texture -- similar to chocolate seizing. I don't know how to suggest you control it. The other thing is the color runs and can be less attractive than you might like -- just FYI in case you try it at some point.

I've never known anyone to blanch pecans. They are generally used raw or toasted -- dry heat for them.

I have put crushed peppermint in meringue type cookies, rolled whoopee pies in them and used them to garnish. In my climate, they have a tendency to get too sticky.

I sure have heard of blanching pecans...but it's not to remove any "skin"...something about boiling for a few minutes and then seasoning and baking makes the seasoning sink in better.
My guess is the OP knew that pecans were used in pralines and she was remembering toffee which is usually made with almonds, blanched and peeled ones and thinking of making a toffee with brown sugar and butter and remembering it contained white, blanched and peeled nuts and got confused with almonds and pecans....said pecans when she meant almonds. Pecans don't have a skin like almonds and hazelnuts do.

I can also add that I don't think the mix of flavors is a good one, and I've tried to melt peppermints (as well as those red hot candies). The only way I was ever really successful at melting either of them was by mixing them in a liquid, which would not be possible for this particular usage.

I was also confused by the peeled/nekkid pecan thing, but "blanching" makes it clear. I've never actually blanched pecans, as their skin is thin and not offensive, but I know it's done for specific purposes.

Of course, I also think peppermint and coffee sound awful, but a lot of it gets sold around the holidays.

Annie

I was not thinking of almonds, Linda. I know the difference between almonds and pecans. I accept that it isn't a good idea, but I wasn't confused. Stop trying to push almonds on me. I know what almonds are. I don't eat much candy and don't know about what's usually in toffee. I believe you that it's almonds, but since I don't eat or make that I haven't confused almonds for pecans. There is no reason for you to be obnoxious by continuing to say so.

ETA: I don't know where this almond fixation comes from, but recipes for and vendors of toffee pecans are all over the internet. Someone must be eating them!

Thanks Lascatx and Annie for the further info on melting candies. I haven't done it for a very long time. Yes, I was thinking about doing it in water. Without, it would become one of those make a peppermint tray crafts projects. :) But as I said, based on your good council I won't do it. Or at least only for science's sake if I do, not company.

I make MatzoCrack every year. Just about the only sweet candy-like thing i make....it is that good. Very easy with a few tweaks.

The peppermint is good for those that like holiday peppermint combinations.

What is fun about MatzoCrack is all toppings can be prepped ahead in small bowls and the kiddies can add topping combinations after out of the oven. And what i do is back in the oven for a few minutes to 'toast/blend' the caramel and the various toppings to blend.

I would not take a few random posters that don't know MotzaCrack at all to determine what makes sense.

At work today, and meant to take a pic, but my phone was charging far away from the work 'snack' spread...but they had an entire holiday peppermint selection from caramels to chocolate ginger covered mint etc...

I'm in NYC where everything and every combination is a go. And can be good but i avoid it for the most part but do cut tiny tastes....and we all do just to sample. I cut a cookie into six pieces to try today. A ginger one. Had big chucks of ginger and very good but we don't eat that way here. just test a dozen things tiny...: )

I have never melted or softened peppermint candy but might be a good drizzle if you can get it to 'melt'. Makes sense so don't wave it off.

WholeFoods hase a candy cane caramel ball and a mint cookie ball...did not try it but devoured by the young millennials...the kids at work.

Thanks for the perspective! That makes me feel a lot better. :) Maybe I will try it next week in the name of science. :)

"I would not take a few random posters that don't know MotzaCrack at all to determine what makes sense."

i.e., It makes sense to take the advice of the one 'random poster' who gives the answer you want! :O)

I googled 'peppermint toffee' and, lo & behold, it exists. Using saltine crackers, too.

http://www.clarkscondensed.com/food/peppermint-toffee-cracker-crunch/

So, Plllog, I have to admit that your idea wasn't Really Weird'

I still think it sounds disgusting. Maybe because I love toffee so much and love to savor it's buttery goodness that I don't want anything interfering with it. To me, toffee is so, so good in a subtle way and peppermint (love the dark chocolate mint patties, etc.) is more of 'slap you in the face' flavor.

I'm also a purist when it comes to pecans. Love pecans and love them added to things. But I detest 'enhanced' pecans (that have had things added to them, like all the spiced, herbed, sweetened pecan coatings, ect.) Pecans are just so good all on their own that I want to savor the flavor without distraction.
The recipe that I have for a cracker toffee...very old recipe that uses graham crackers for the base rather than saltines or matzah. No chocolate topping.

Oh, for goodness' sake! Why can't we all be nice?

I took Sleevendog's post to mean that she understood the combinations I was thinking of, in close particular, and that it wasn't so outlandish to think of. I took Annie's and the rest of your posts to mean that it wasn't a flavor combo that you'd like.

Ci_lantro's explanation makes it clear that it's the interference with the pecans to begin with that she doesn't like. Others want the purity of the butter. The whole point of my jumping off place was a treat that has every flavor under the sun, and is devoured as a whole (with chewing), rather than savored for any particular element. So I'm grateful to S. for bringing that out and making me feel less weird.

For the record, I despise chocolate with peppermint oil, including chocolate mint truffles and mint chocolate chip ice cream. The exception is when it's in sugar cream and there's little chocolate flavor, like peppermint patties or Junior Mints. So I get how so many of you don't like the sound of peppermint with butter toffee, or with pecans, which is why I took your advice from the start!

Oh dear. I didn't mean to come off wrong with comments, but working outdoors all week in 20 temps with high wind. Brrr. And our team leader for craft snack to keep us supplied with 'fuel' was in tears last night...as so many complain to her with all the needs of this and that vegan, no grain, wheat-free, and the others wanting the varieties of coffee additions with flavorings...and sweets and savory...warm homemade soups, hot chocolate..."what!?, no marshmallows!?"...oy a fussy bunch. Our 'hydration station' we call it...basic water and some soda was frozen with clogging spouts. (i wrapped a full foot instant heat warmer around it) a clean one out of package. We have cases of those for the crew work force.

(we don't have emotions to show teasing playfulness, : ) here.

Our Crafter boss has a fancy food store with all the new available 'Artisinal' snacks on the market from chocolate bars to nut clusters and often a head shake when i see a new offering. Daily. Sprouted grain chia seed pumpkin slice vegan with dried fruit etc. Lots of sugar coating clusters of nuts and spice. One 1/2 inch slice is all i need, lol.

I had a couple of walnuts pure last night. Not frills. So good. I suppose i'm a purist in simple savory flavor. Surprised often trying combinations that are not meant to be.

Yuck was the grilled ham and cheese on raisin swirl cinnamon bread. Oh please, haha. Starving i suppose it would be fine. (i ate it totally confused).

We do have a juicing station in the morning and that combo of veg and fruit and ginger is a chug of nirvana for me and most of us.

I've had some peppermint shavings more like the Butterfingers we had as kids that are not so hard and brittle...more soft and not hard crisp. A bit better i think than candy cane glass sharp.

Like Annie and others, let those have their holiday treat weird flavors and step back and don't diss it. Hard for me at times. But i still get a stampede when i bring in my 'savory' smoked Hatch tomatillo salsa. Or my holiday red and green humus. No surprise here that i'm savory over sweet.

Like plllog, i have a drawer of misc chocolates, dried fruits, some in the freezer, various nuts, and some would make good combinations for the holidays i suppose. Trying to use them somehow is a holiday carp-shoot.

Our pastries at work are from Balthazar, a pretty great high end bakery and some i avoid but do test taste. Just looking for ideas. As we all do.