Description
This homemade toffee recipe features a rich, buttery base cooked to perfection, topped with melted semisweet chocolate and crunchy pecans. It results in a deliciously sweet and crunchy treat that’s perfect for snacking or gifting.
Ingredients
Scale
Toffee Base
- 2 cups (4 sticks / 454 g) unsalted butter
- 2 cups (400 g) granulated sugar
Topping
- 2 cups (336 g) semisweet chocolate chips
- 1 cup (109 g) pecans, finely chopped
Instructions
- Prepare the Baking Sheet: Line a large rimmed baking sheet, approximately 11×15 inches, with parchment paper to prevent sticking and allow easy removal of the toffee once set.
- Cook the Toffee Base: In a medium, heavy-bottom saucepan over medium heat, add the unsalted butter and granulated sugar. Stir consistently with a wooden spoon while cooking until the mixture reaches 285°F on a candy thermometer and develops a dark amber color. This process takes about 45 minutes; adjust the heat as necessary to maintain a steady temperature and avoid burning.
- Pour and Spread Toffee: Carefully pour the hot toffee mixture onto the prepared baking sheet and spread it evenly.
- Add Chocolate Topping: Immediately sprinkle the semisweet chocolate chips evenly over the hot toffee. Allow them to sit for 1-2 minutes so they can soften and melt, then gently spread the chocolate layer evenly over the toffee using a spatula.
- Add Pecans: Sprinkle the finely chopped pecans evenly over the melted chocolate and gently press them into the surface to adhere.
- Set the Toffee: Let the toffee cool and set at room temperature for about 1 hour until firm.
- Serve and Store: Once set, break the toffee into pieces. Store the pieces in an airtight container at room temperature for up to one week.
Notes
- Use a heavy-bottom saucepan to prevent burning and ensure even heat distribution.
- Monitor the candy thermometer closely to reach the hard crack stage at 285°F for perfect toffee texture.
- If you don’t have a candy thermometer, test by dropping a small amount of the mixture into cold water — it should harden and crack.
- Chop pecans finely for better texture and easier eating, but feel free to adjust nut quantity or type based on preference.
- Store the toffee in a cool, dry place to maintain crispness and prevent melting.
Nutrition
- Serving Size: 1 piece (approximately 28 g)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
