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Homemade Toffee with Pecans and Chocolate

Homemade Toffee with Pecans and Chocolate
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Homemade Toffee with Pecans and Chocolate is a rich and crunchy candy combining buttery, caramelized toffee with toasted pecans and a smooth chocolate topping. This easy-to-make recipe offers a perfect balance of sweetness, nutty crunch, and luscious chocolate, ideal for gifting or enjoying as a sweet snack.

Ingredients

Scale

Toffee Base

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Toppings

  • 1 cup chopped pecans (toasted)
  • 6 oz semisweet or milk chocolate, chopped or chips

Instructions

  1. Prepare Your Pan and Ingredients: Line a 9×13-inch baking pan with parchment paper or a silicone baking mat and lightly grease it. Measure all ingredients before starting to streamline the cooking process.
  2. Cook the Toffee Base: In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Stir in granulated sugar, light corn syrup, and salt. Bring the mixture to a boil, stirring constantly to prevent burning. Cook until it reaches 290°F (hard crack stage) on a candy thermometer to ensure crispness once cooled.
  3. Add Vanilla and Pour: Remove the saucepan from heat, immediately stir in the vanilla extract, then carefully pour the hot toffee into the prepared pan. Spread evenly with a spatula.
  4. Sprinkle Pecans and Melted Chocolate: While the toffee is still warm, sprinkle the chopped toasted pecans evenly over the surface. Melt the chocolate gently using a microwave or double boiler until smooth, then drizzle or spread it evenly over the pecans.
  5. Chill and Break into Pieces: Allow the toffee to cool completely at room temperature, then refrigerate for about 30 minutes until fully set. Once firm, lift the parchment and break the toffee into bite-sized pieces for serving or storage.

Notes

  • Use a candy thermometer for precise temperature control to avoid undercooking or burning.
  • Stir constantly during cooking to prevent sugar crystallization and ensure smooth caramelization.
  • Toast pecans lightly before sprinkling to enhance flavor and crunch.
  • Melt chocolate gently using low heat or short microwave intervals to avoid burning.
  • Cool the toffee gradually at room temperature before refrigerating for a shiny, crisp finish.
  • Store toffee in an airtight container at room temperature for up to two weeks or freeze for longer storage.

Nutrition

Keywords: toffee, homemade candy, pecans, chocolate, dessert, easy candy, holiday treat, nutty sweets, crunchy candy

Find it online: https://marycorner.com/homemade-toffee-with-pecans-and-chocolate/