Classic Toffee Recipe
This Classic Toffee Recipe is rich, buttery, and irresistibly crunchy, topped with silky milk chocolate. Perfect for gifting or snacking!
Servings: 16 servings
Calories: 210kcal
Equipment
- 9-inch square baking dish
- Heavy-bottomed 3-quart pot
- Candy Thermometer
- Offset Spatula
Ingredients
Ingredients
- 1 cup coarsely chopped pecans
- 1 cup unsalted butter
- 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 with parchment paper. Spread the chopped pecans evenly on top.
- In a heavy-bottomed 3-quart pot, add butter, sugar, and salt. Stir frequently over medium-low heat until sugar dissolves.
- Once boiling, stir occasionally and cook until the mixture reaches 290°F to 300°F on a candy thermometer.
- Remove from heat and stir in the vanilla extract.
- Carefully pour the hot candy mixture over the chopped pecans in the baking dish.
- Let the hot toffee sit for a few minutes, then sprinkle chocolate chips over the top. Cover with foil for 5 minutes.
- Remove foil and spread melted chocolate evenly with an offset spatula. Refrigerate for at least 2 hours.
- Lift the toffee out using the parchment paper, break into pieces, and store in an airtight container.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Toffee can also be frozen for up to 3 months.
Nutrition
Calories: 210kcal | Fat: 14g