Homemade Pecan Toffee
A delightful recipe for homemade pecan toffee that combines buttery caramel with crunchy pecans and chocolate.
Equipment
- Candy thermometer Essential for measuring the temperature of the toffee.
Ingredients
Main Ingredients
- 1 cup chopped pecans
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup water
- 1 tsp vanilla extract
- 0.5 tsp fine sea salt
- Additional chopped pecans
- 1 cup chocolate chips
- tsp flaked sea salt optional
Instructions
- Line a 9x9 inch baking dish with parchment paper and spread 1 cup of chopped pecans evenly on the bottom to create a base for the toffee.
- In a pot, combine butter, granulated sugar, water, and salt. Heat over medium heat, stirring frequently until the mixture melts and starts to bubble.
- Attach a candy thermometer and cook until it reaches 300°F (hard crack stage).
- Once at 300°F, remove from heat and stir in vanilla. Pour the caramel over the pecans in the baking dish, spreading it out evenly.
- Sprinkle chocolate chips over the warm caramel and cover the dish to melt the chocolate. After 4 minutes, swirl the melted chocolate with a knife and sprinkle additional chopped pecans and sea salt if desired.
- Let the toffee cool for about 4 hours or speed up the process in the fridge until set.
- Once cooled, lift the toffee out of the pan using the parchment paper. Cut into pieces or break apart by hand. Serve and enjoy your homemade pecan toffee!
Notes
For a gourmet touch, consider adding a sprinkle of flaked sea salt on top of the toffee.