Description
A rich and crunchy homemade toffee recipe featuring buttery caramel toffee topped with toasted pecans and melted milk chocolate. This easy stovetop candy is perfect for gifting or indulging in a sweet treat.
Ingredients
Scale
Nuts
- 1 cup coarsely chopped pecans
Toffee Base
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ teaspoon kosher salt
Flavoring
- 1 teaspoon vanilla extract
Topping
- 1 cup milk chocolate chips
Instructions
- Prepare Baking Dish: Spray a 9-inch square baking dish with cooking spray and line it with parchment paper. Spread the chopped pecans evenly in a single layer on top of the parchment.
- Combine Base Ingredients: In a heavy-bottomed 3-quart pot, add the butter, granulated sugar, and kosher salt. Place over medium-low heat.
- Cook Toffee: Bring the mixture to a boil, stirring frequently to help dissolve the sugar. Once boiling, reduce the stirring to occasional, slow, and even stirring. Continue cooking until the mixture reaches 290°F to 300°F, achieving the “hard crack” stage on a candy thermometer.
- Flavor the Toffee: Remove the pot from heat immediately after reaching the desired temperature. Gently stir in the vanilla extract to infuse the toffee with flavor.
- Pour Over Pecans: Carefully pour the hot toffee mixture over the spread pecans in the baking dish, ensuring an even layer.
- Add Chocolate Topping: Let the toffee sit undisturbed for a few minutes to slightly cool. Then, sprinkle the milk chocolate chips evenly over the toffee surface.
- Melt Chocolate: Cover the baking dish with foil and let it sit for 5 minutes. The residual heat will soften the chocolate chips.
- Spread Chocolate: Remove the foil and gently spread the softened chocolate into an even layer using an offset spatula or similar tool.
- Chill: Place the dish in the refrigerator and allow the toffee to cool and harden completely, giving it at least 2 hours.
- Break Into Pieces: Lift the parchment paper containing the toffee out of the dish. Transfer to a cutting board and use a knife to gently break it into smaller pieces.
- Store: Store the toffee pieces in an airtight container kept in a cool, dry place to maintain freshness and texture.
Notes
- Store the toffee in an airtight container to keep it fresh for up to 2 weeks.
- Keep toffee away from heat and moisture, as it can become sticky, especially in humid environments.
- Using an offset spatula helps to evenly spread the melted chocolate topping.
- A heavy-bottomed pot ensures even heat distribution, preventing burning while cooking the toffee.
Nutrition
- Serving Size: 1 piece (approximately 15g)
- Calories: 110
- Sugar: 12g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
