Classic Toffee

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Creamy, crunchy, and utterly addictive — this Classic Toffee Recipe is a timeless candy that delivers buttery richness with a satisfying snap.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Candy, Easy

Servings: pieces

Calories: 150kcal

Equipment

9-inch square baking dish
Heavy-bottomed pot
Candy Thermometer
Spatula

Ingredients

1 cup coarsely chopped pecans lightly toasted if desired
1 cup unsalted butter room temperature or cubed for even melting
1 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup milk chocolate chips

Instructions

Spray a 9-inch square baking dish with cooking spray and line it with parchment paper, leaving an overhang for easy lifting. Spread the coarsely chopped pecans evenly across the bottom of the prepared dish.
In a heavy-bottomed 3-quart pot, add unsalted butter, granulated sugar, and kosher salt. Place the pot over medium-low heat and stir frequently with a heatproof spatula until the sugar dissolves and the butter is fully melted.
Once the mixture reaches a boil, reduce stirring to occasional gentle stirring. Attach a candy thermometer to the pot, making sure the tip does not touch the bottom. Cook until the mixture reaches 290°F to 300°F (the hard crack stage).
Remove the pot from heat immediately when the temperature is reached. Stir in vanilla extract quickly and carefully.
Carefully pour the very hot candy mixture over the chopped pecans in the prepared baking dish, spreading it gently to cover the pecans evenly.
Let the hot toffee sit for a few minutes so it begins to firm. Sprinkle milk chocolate chips evenly over the top. Cover the dish with foil for 5 minutes to allow the chips to soften and melt from residual heat.
Remove the foil and use an offset spatula or the back of a spoon to spread the melted chocolate into a smooth layer. Transfer the dish to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set and the toffee is firm.
Lift the toffee slab out using the parchment paper overhang and break it into pieces by hand or cut with a sharp knife. Store the pieces in an airtight container.

Notes

Store toffee in an airtight container at room temperature for up to 2 weeks. If your home is warm, keep it refrigerated for up to 3 weeks to prevent melting.

Nutrition