5 from 226 votes
Toffee
Toffee is a rich buttery confection made by cooking sugar and butter to the hard crack stage, then spreading it over chopped pecans. Melted milk chocolate chips are spread on top before chilling, creating a layered treat with a crisp texture from the toffee and crunchy nuts combined with smooth chocolate. This homemade toffee balances sweet, nutty, and buttery flavors with a bit of optional sea salt for contrast.
Prep Time
5 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
20
pieces
Calories:
158 kcal
Course:
Dessert
Cuisine:
American, British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 pieces
Amount Per Serving
Calories 158
% 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.