Description
This homemade toffee recipe delivers irresistibly buttery, caramelized candy that’s topped with melted semi-sweet chocolate and crunchy pecans. With a few simple ingredients and step-by-step instructions, you’ll have melt-in-your-mouth toffee that’s perfect for gifting, parties, or satisfying your sweet tooth. Each piece boasts a delightful snap and deep caramel flavor layered with smooth chocolate and nutty crunch.
Ingredients
Units
Scale
Toffee Base
- 1 cup salted butter
- 1 cup granulated sugar
- 1/4 cup water
Toppings
- 1/2 cup pecans, chopped
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Pan and Equipment – Prepare a 10 x 15 inch baking sheet by spraying it with non-stick baking spray. Also, spray the inside of a heavy pot with non-stick baking spray to help prevent sticking.
- Add Toppings to Pan – Sprinkle the baking pan evenly with the chocolate chips and chopped pecans. Distribute them in a smooth, even layer.
- Combine Toffee Ingredients – Place the butter in the prepared heavy pot. Add the granulated sugar and water to the pot with the butter. Blend together until well combined.
- Cook the Toffee – Heat the mixture over medium heat. Place the lid on the pot and allow the ingredients to boil for about 2 minutes, helping the sugar dissolve and preventing crystallization.
- Boil and Stir – Remove the lid to gently stir the toffee mixture. Return to a rolling boil, stirring occasionally. Continue cooking until the mixture is thickened and turns a deep caramel color. Using a candy thermometer, ensure the temperature reaches 275°F (the soft-crack stage).
- Spread Toffee Over Toppings – Immediately remove the pot from heat. Pour the hot toffee mixture evenly over the prepared chocolate chips and pecans in the baking pan, using a spatula to spread and cover all of the toppings.
- Cool and Break Into Pieces – Set the toffee aside and allow it to cool completely at room temperature until hardened. Once cooled, use your hands to break the toffee into pieces of desired size.
- Store Properly – Store any leftovers in an airtight container in a dry place to keep them fresh and maintain the perfect crisp texture.
Notes
- Use a heavy-bottomed pot to avoid burning the toffee.
- Do not stir constantly during boiling—occasional gentle stirring is best.
- Be careful not to overcook; take the toffee off heat as soon as it reaches 275°F.
- Ensure toffee is completely cool before breaking into pieces to get a clean crack.
- To avoid sticking, line your pan with parchment paper before spraying.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 11g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 16mg
