Description
Classic homemade toffee made with rich butter and sugar, topped with melted semisweet chocolate and crunchy pecans. This simple candy recipe yields a delightful treat perfect for gifting or enjoying as a sweet snack.
Ingredients
Scale
Toffee Base
- 2 cups (4 sticks / 454 g) unsalted butter
- 2 cups (400 g) granulated sugar
Toppings
- 2 cups (336 g) semisweet chocolate chips
- 1 cup (109 g) pecans, finely chopped
Instructions
- Prepare the baking sheet: Line a large rimmed baking sheet, approximately 11×15 inches, with parchment paper to prevent sticking and make removal easier.
- Cook the toffee mixture: In a medium heavy-bottom saucepan over medium heat, combine the unsalted butter and granulated sugar. Stir consistently with a wooden spoon to prevent burning. Cook until the mixture reaches 285°F on a candy thermometer and turns a dark amber color, which will take about 45 minutes. Lower the heat if the temperature rises too quickly.
- Pour the toffee: Pour the hot candy mixture onto the prepared baking sheet, spreading it evenly while still hot.
- Add chocolate topping: Immediately sprinkle the semisweet chocolate chips evenly over the hot toffee. Let rest for 1 to 2 minutes to allow the chocolate to soften and melt, then carefully spread it into an even layer.
- Add pecans: Sprinkle the finely chopped pecans over the melted chocolate and gently press them into the surface.
- Set the toffee: Allow the toffee to sit at room temperature for about 1 hour until fully set and hardened.
- Serve and store: Break the toffee into pieces to serve. Store leftovers in an airtight container at room temperature for up to one week.
Notes
- Use a candy thermometer for precise temperature to ensure perfect toffee texture.
- If chocolate chips don’t melt evenly, you can briefly place the baking sheet in a warm oven (turned off) for a minute or two to soften the chocolate further.
- For different nut preferences, substitute pecans with almonds or walnuts.
- Store toffee in a cool, dry place to prevent it from melting or becoming sticky.
- Be cautious while cooking the sugar and butter mixture as it becomes extremely hot.
Nutrition
- Serving Size: 1 piece (approx 30 g)
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
