Toffee
User Reviews
5
Toffee
Description
This Toffee recipe begins by lining a pan with parchment and sprinkling chopped pecans on the bottom. A mixture of butter, sugar, water, and salt is cooked to 300°F, known as the hard crack stage, providing toffee's characteristic brittle texture. Vanilla extract is stirred in before pouring over the pecans. After cooling slightly, milk chocolate chips are spread atop and softened under foil, then evenly spread to form a thin chocolate layer.
The topping of finely chopped pecans and optional sea salt enhances the texture and adds flavor complexity. Once refrigerated for at least an hour, the toffee sets firm enough to break into pieces, combining crunchy nuts, crisp caramelized sugar, and creamy chocolate layers.
Toffee serves well as a snack, dessert topping, or gift treat. Its combination of textures—brittle toffee, nuts, and melting chocolate—makes it appealing for those who enjoy homemade confections.
Using a candy thermometer is highly recommended to ensure precise cooking temperature. Toasting pecans before use deepens their flavor. Chocolate can be adjusted or omitted based on preference. Store toffee in airtight containers away from heat and moisture to prevent stickiness or melting.
Ingredients
- 1 cup pecans chopped
- 1 cup butter 226g, unsalted
- 1 cup granulated sugar 200g
- ¼ cup water
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 3 tbsp pecan for the topping, plus sea salt if desired, finely chopped
Instructions
- Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside.
- Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently.
- Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.
- Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
- Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired.
- Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.
Notes
- Toast pecans briefly at 350°F for about 4 minutes to enhance flavor before using.
- Substitute toasted chopped almonds for pecans if preferred.
- A candy thermometer simplifies achieving the correct cooking temperature; it is recommended to use one.
- Store toffee in an airtight container in a cool place, as humidity causes stickiness and heat can melt the chocolate.
- The chocolate layer is optional and can be reduced or omitted; milk, semi-sweet, or bittersweet varieties can be used based on taste.
- Sprinkling flaky sea salt like Maldon on top adds a complementary salty contrast to the sweet toffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 158kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 60mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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