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Pecan Toffee

A delightful combination of buttery toffee and toasted pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the toffee
  • 1 cup unsalted butter (2 sticks) Better control over the salt
  • 1 cup granulated sugar Sweetens the deal
  • 1/2 tsp kosher salt A bit of balance
  • 1 tsp vanilla extract Brings warmth to the flavor
For the toppings
  • 1 cup coarsely chopped pecans Toasty goodness awaits!
  • 1 cup milk chocolate chips Because chocolate makes everything better

Method
 

Preparation
  1. Spray a 9-inch square baking dish with cooking spray and line it with parchment paper.
  2. Spread the chopped pecans in a single layer on the parchment.
Cooking
  1. In a heavy-bottomed 3-quart pot, combine the butter, sugar, and salt.
  2. Heat over medium-low, stirring frequently until the sugar dissolves and the mixture comes to a boil.
  3. Continue stirring occasionally as the candy boils until it reaches 290-300°F (hard crack stage).
  4. Remove from heat and stir in the vanilla extract.
  5. Carefully pour the hot mixture over the pecans in the baking dish.
  6. Let it sit for a few minutes, then sprinkle the milk chocolate chips on top.
  7. Cover with foil and wait about 5 minutes for the chocolate to soften.
  8. Remove the foil and use an offset spatula to spread the chocolate evenly.
  9. Refrigerate the toffee until it sets completely, about 2 hours.
Serving
  1. Lift the parchment from the dish and place the toffee on a cutting board.
  2. Break into bite-sized pieces and watch everyone gather around!

Notes

Store in an airtight container in a cool place; if stored in the fridge, separate layers with parchment paper. For a creative twist, add cinnamon or sea salt on top. Crumble leftovers over ice cream or mix into yogurt.