Description
This homemade toffee recipe is a classic, buttery candy made with just a few simple ingredients. It features rich caramelized butter and sugar cooked to perfection, topped with melted semisweet chocolate and crunchy pecans. Perfect as a sweet snack or gift, this toffee has a crisp texture and a deep, nutty flavor.
Ingredients
Scale
Toffee Base
- 2 cups (4 sticks / 454 g) Challenge unsalted butter
- 2 cups (400 g) granulated sugar
Topping
- 2 cups (336 g) semisweet chocolate chips
- 1 cup (109 g) pecans, finely chopped
Instructions
- Prepare Baking Sheet: Line a large rimmed baking sheet (11×15 inches) with parchment paper to prevent sticking and allow easy removal of the toffee once set.
- Cook Toffee Mixture: In a medium, heavy-bottom saucepan over medium heat, combine unsalted butter and granulated sugar. Stir consistently with a wooden spoon as the mixture cooks. Continue cooking until the candy reaches 285°F on a candy thermometer, which should take about 45 minutes. The toffee will turn a dark amber color indicating proper caramelization. Adjust heat as needed to prevent burning or overheating.
- Pour and Top With Chocolate: Immediately pour the hot toffee mixture onto the prepared parchment-lined baking sheet, spreading it evenly. While the toffee is still hot, evenly sprinkle the semisweet chocolate chips over the surface. Allow the chocolate to sit for 1 to 2 minutes to soften and melt slightly.
- Spread Chocolate and Add Pecans: Carefully spread the melted chocolate into an even layer over the toffee using a spatula. Sprinkle the finely chopped pecans evenly over the warm chocolate. Gently press the pecans into the chocolate to help them adhere.
- Set the Toffee: Let the toffee sit at room temperature for about 1 hour until fully set and hardened.
- Serve and Store: Once set, break the toffee into pieces to serve. Store any leftovers in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching.
- Monitor the temperature carefully; reaching 285°F is key to achieving the perfect crunchy texture.
- If you don’t have a candy thermometer, cook until the mixture turns a dark amber color and a small amount hardens quickly when dropped in cold water.
- For variety, substitute pecans with almonds, walnuts, or hazelnuts.
- Store toffee away from heat or humidity to keep it crisp and prevent melting.
Nutrition
- Serving Size: 1 piece (about 20 g)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
