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Toffee with Chocolate and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 115 reviews
  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Better Than Anything Toffee Recipe is a delightful, buttery homemade treat featuring crunchy pecans and a rich milk chocolate topping. The toffee is cooked to a perfect hard crack stage and layered with chopped nuts and melted chocolate, making it an irresistible snack or gift that’s easy to prepare in just 25 minutes.

Ingredients

Scale

Nut Layer

  • 1 cup coarsely chopped pecans

Toffee Base

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt

Flavoring

  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup milk chocolate chips

Instructions

  1. Prepare the Baking Dish: Spray a 9-inch square baking dish with cooking spray and line it with parchment paper to ensure easy removal later. Spread the chopped pecans evenly in a single layer on top of the parchment paper, creating a nutty base for the toffee.
  2. Cook the Toffee Mixture: In a heavy-bottomed 3-quart pot, combine the unsalted butter, granulated sugar, and kosher salt. Cook over medium-low heat, stirring frequently to dissolve the sugar thoroughly and prevent burning.
  3. Reach Hard Crack Stage: Once the mixture begins to boil, reduce stirring to occasional slow and even stirring. Using a candy thermometer, cook until the temperature reaches between 290°F and 300°F (hard crack stage). This ensures the toffee will harden properly with a crisp texture.
  4. Add Vanilla Extract: Remove the pot from heat and gently stir in the vanilla extract to infuse the toffee with a rich flavor without losing heat.
  5. Pour Toffee Over Pecans: Carefully and evenly pour the hot toffee mixture over the chopped pecans in the prepared baking dish, covering the nuts completely.
  6. Add Chocolate Chips: Let the toffee sit undisturbed for a few minutes to slightly cool, then sprinkle the milk chocolate chips evenly over the top of the hot toffee layer.
  7. Allow Chocolate to Soften: Cover the baking dish loosely with foil and let it sit for 5 minutes. This steam-softens the chocolate, making it easier to spread.
  8. Spread the Chocolate Layer: Remove the foil and gently spread the softened chocolate into an even layer using an offset spatula for a smooth finish.
  9. Chill to Set: Place the baking dish in the refrigerator and chill for at least 2 hours to allow the toffee to fully harden and the chocolate to set firmly.
  10. Break and Store: Once fully cooled, lift the toffee out using the parchment paper and transfer it to a cutting board. Use a knife to break the toffee into smaller, bite-sized pieces. Store the pieces in an airtight container in a cool, dry place.

Notes

  • Store toffee in an airtight container for up to 2 weeks to maintain freshness and prevent it from becoming sticky.
  • Keep the toffee in a cool, dry place away from heat and moisture to avoid melting or stickiness, especially in humid environments.
  • Use a heavy-bottomed pot to ensure even heat distribution and prevent burning during cooking.
  • A candy thermometer is critical to achieve the perfect hard crack temperature for the ideal toffee texture.

Nutrition

  • Serving Size: 1 piece (approx. 15g)
  • Calories: 95
  • Sugar: 9g
  • Sodium: 40mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://cookesrecipes.com/toffee-with-chocolate-and-pecans-recipe/