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To make the best chocolate pecan toffee, you need a few key ingredients. Here’s what you will need: - 1 cup unsalted butter (cut into cubes) - 1 cup granulated sugar - 1/4 cup water - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1 cup pecans (chopped) - Sea salt (for sprinkling on top) These ingredients work together to create a rich and crunchy treat. The unsalted butter gives a creamy base, while sugar adds sweetness. The water helps the sugar dissolve, and the salt balances the flavors. You can customize your toffee with some fun add-ins. Here are some ideas: - Other nuts like almonds or walnuts - Different types of chocolate, such as dark or milk - Drizzle of caramel for extra sweetness - A sprinkle of espresso powder for a coffee kick These variations can change the flavor and texture, making your toffee unique. If you can't find a specific ingredient, don't worry! Here are some substitutions: - Use salted butter if you want a saltier flavor; just skip the extra salt. - For a dairy-free option, try vegan butter. - Brown sugar can replace granulated sugar for a richer taste. - If you dislike pecans, any nut can work, or you can skip nuts altogether. These options make it easier to adjust the recipe to fit your taste and needs. Enjoy making this delicious treat! {{ingredient_image_1}} First, grab a 9x13 inch baking sheet. Line it with parchment paper. Make sure to leave some paper hanging over the edges. This will help you lift the toffee out later. A well-lined sheet makes a big difference in cleanup too. In a medium saucepan, put your unsalted butter, granulated sugar, water, and salt. Turn the heat to medium. Stir this mix until the butter is melted and the sugar dissolves completely. Keep an eye on it, and don’t walk away! Now, bring the mixture to a boil. Here’s the key: stir constantly. Use a candy thermometer to keep track of the temperature. You want it to reach 300°F, which is the hard crack stage. This will take around 10 to 15 minutes. When it’s done, it should look golden. When the mix reaches the right temperature, take it off the heat. Carefully stir in the vanilla extract. Then, quickly pour the hot toffee onto your lined baking sheet. Use a spatula to spread it into an even layer. Next, sprinkle the semi-sweet chocolate chips over the toffee. Let them sit for 2 to 3 minutes. After that, spread the melted chocolate across the top. Now, sprinkle the chopped pecans over the melted chocolate. Press them down a bit so they stick. Finish with a light sprinkle of sea salt for extra flavor. Let the toffee cool at room temperature for about an hour. For easier breaking, pop it in the fridge for another 30 minutes. When set, lift the toffee out using the parchment paper. Break it into pieces and enjoy! To get toffee just right, aim for a hard crack stage. This means the mixture needs to reach about 300°F (150°C). Use a candy thermometer for best results. Stir constantly to prevent burning. The mix should turn a lovely golden brown color. Also, make sure to pour it quickly onto the baking sheet. This helps keep the toffee smooth. One big mistake is not stirring enough. If you don’t stir constantly, your toffee can burn. Another mistake is not using the right pan. A heavy-bottomed saucepan works best. It helps heat the mixture evenly. Also, don’t skip the sea salt topping. It adds a nice flavor that balances the sweetness. To make this toffee, you'll need a few tools: - Candy thermometer - Heavy-bottomed saucepan - Spatula for spreading - Baking sheet lined with parchment paper - Measuring cups and spoons These tools will help you create the best chocolate pecan toffee. They make the process easier and more fun! Pro Tips Use a Candy Thermometer: A candy thermometer is essential for achieving the hard crack stage at 300°F (150°C). This ensures your toffee has the perfect texture. Chop Pecans Evenly: For a uniform texture, make sure to chop the pecans into similar-sized pieces. This helps them distribute evenly over the chocolate layer. Cool Gradually: Allow the toffee to cool at room temperature before refrigerating. This prevents condensation that could make the toffee sticky. Store Properly: To keep your toffee fresh, store it in an airtight container at room temperature. Avoid refrigeration, as it can affect the texture. {{image_2}} You can switch up the nuts in your Chocolate Pecan Toffee. Instead of pecans, you can use almonds, walnuts, or hazelnuts. Each nut adds a unique taste and texture. If you want something crunchy, try crushed peanuts or pistachios. For a fun twist, you can even add some coconut flakes on top. The choice is yours! You can change the flavor of your toffee easily. For a richer taste, add a teaspoon of espresso powder when cooking the butter mixture. This will boost the chocolate flavor too. If you like a hint of spice, consider adding a pinch of cinnamon or cayenne pepper. You can also try different extracts, like almond or orange, instead of vanilla. These flavors will give your toffee a special touch. Making gluten-free toffee is simple. Just use certified gluten-free ingredients. The main recipe is already free from gluten. To make it vegan, swap the butter for a plant-based option like coconut oil or vegan butter. Make sure your chocolate chips are dairy-free as well. These changes keep the toffee tasty while catering to different diets. To keep your chocolate pecan toffee fresh, store it in an airtight container. This method prevents air from making it soft. You can use a glass jar or a plastic container with a tight lid. Make sure the toffee is completely cool before you seal it. If you stack pieces, place parchment paper between them to avoid sticking. When stored properly, chocolate pecan toffee can last for about two weeks at room temperature. If you keep it in the fridge, it can last up to a month. Just remember, the texture may change slightly if stored in the fridge. It might become a bit firmer but still taste great. You can freeze chocolate pecan toffee to keep it longer. Wrap individual pieces in plastic wrap or foil. Then, place them in a freezer bag or container. Make sure to label the bag with the date. This method helps keep the toffee fresh for up to three months. When you want to enjoy it, let the toffee thaw at room temperature for about an hour. The hard crack stage is when the sugar mixture reaches 300°F (150°C). At this point, the toffee sets hard when it cools. You can test this by dropping a bit into cold water. If it forms a hard ball, it’s ready. This stage is crucial for a crunchy texture. Yes, you can use dark chocolate, milk chocolate, or even white chocolate. Each type will change the flavor and sweetness. Semi-sweet chocolate is a great choice for balance. Feel free to mix chocolates for a unique taste. Your toffee is ready when it reaches the hard crack stage at 300°F (150°C). Use a candy thermometer for accuracy. The mixture should be a deep golden brown. If it is too light, it may not set properly. You can find Chocolate Pecan Toffee at local candy shops or gourmet stores. Some bakeries carry it too. Online retailers also offer many brands. Look for trusted sources to ensure quality. Chocolate Pecan Toffee pairs well with coffee or tea. You can also serve it as a dessert after meals. For a fun twist, add it to ice cream or use it in cookie recipes. Enjoy the crunch and flavor with your favorite treats! You learned how to make delicious chocolate pecan toffee. We covered ingredients, steps, and tips for perfect texture. I shared variations and storage methods to keep it fresh. Remember to avoid common mistakes to ensure success. With a bit of patience, you can create tasty treats. Enjoy sharing this sweet delight with friends or family. Keep experimenting with flavors and toppings to make it your own!

Decadent Chocolate Pecan Toffee

A rich and indulgent toffee treat topped with chocolate and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter (cut into cubes)
  • 1 cup granulated sugar
  • 1 4 cup water
  • 1 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans (chopped)
  • to taste Sea salt (for sprinkling on top)

Instructions
 

  • Prepare Baking Sheet: Line a 9x13 inch baking sheet with parchment paper, leaving some overhang to easily lift the toffee later.
  • Cook Butter Mixture: In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, water, and salt. Stir until the butter melts and the sugar dissolves.
  • Boil and Stir: Bring the mixture to a boil, stirring constantly. Use a candy thermometer and cook the mixture until it reaches hard crack stage, about 300°F (150°C). This usually takes about 10-15 minutes.
  • Add Vanilla: Once it reaches the desired temperature, remove the pan from heat and stir in the vanilla extract carefully.
  • Spread on Baking Sheet: Pour the toffee mixture onto the prepared baking sheet and quickly spread it into an even layer using a spatula.
  • Add Chocolate Chips: Immediately sprinkle the semi-sweet chocolate chips over the hot toffee. Let them sit for about 2-3 minutes to soften, then spread the melted chocolate evenly across the surface.
  • Top with Pecans: Sprinkle the chopped pecans generously over the chocolate layer, pressing them down slightly.
  • Season with Sea Salt: Finish by sprinkling a light dusting of sea salt on top for added flavor.
  • Cool and Set: Allow the toffee to cool at room temperature for about 1 hour. Once set, refrigerate for an additional 30 minutes for an easier break.
  • Break and Serve: Once fully set, lift the toffee out of the pan using the parchment overhang. Break it into pieces and serve.

Notes

Use a candy thermometer for best results.
Keyword candy, chocolate, pecans, toffee