Chocolate Pecan Toffee
Indulge your sweet tooth with this irresistible Chocolate Pecan Toffee—a gourmet treat that’s surprisingly simple to make! Featuring layers of buttery, crunchy toffee, luscious melted semi-sweet chocolate, and a generous sprinkling of toasted pecans, this dessert strikes the perfect balance of rich flavors and textures. Made with pantry staples like unsalted butter, brown sugar, and vanilla, the recipe comes together in just 25 minutes, making it a stress-free option for holiday gifts, party platters, or a decadent weeknight indulgence. The magic happens at 300°F (the hard crack stage), creating that signature crisp snap, while the chocolate and pecan topping takes this toffee to the next level. Whether you're an experienced candy maker or a beginner, this Chocolate Pecan Toffee is sure to earn rave reviews and keep everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 tablespoon Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 1 cup Pecans, chopped
- 1 optional Cooking spray or parchment paper
Instructions
Line a baking sheet with parchment paper or grease it lightly with cooking spray. Set aside.
In a medium, heavy-bottomed saucepan over medium heat, combine the butter, granulated sugar, brown sugar, and water.
Stir continuously as the mixture melts and begins to bubble. Clip a candy thermometer to the side of the pan, being careful that it does not touch the base.
Cook the mixture, stirring occasionally, until it reaches 300°F (hard crack stage) on the thermometer. This will take approximately 10-15 minutes. Be careful not to let the mixture burn.
Once the desired temperature is reached, immediately remove the saucepan from the heat. Stir in the vanilla extract and salt. Be cautious, as the mixture will bubble up.
Quickly pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a silicone spatula or spoon before it starts to harden.
Sprinkle the semi-sweet chocolate chips over the hot toffee. Allow them to sit for 2-3 minutes to soften, then spread the melted chocolate evenly over the toffee using a spatula.
While the chocolate is still warm, sprinkle the chopped pecans over the top, pressing them lightly into the chocolate to adhere.
Let the toffee cool completely at room temperature or in the refrigerator until it hardens, about 1-2 hours.
Once set, break the toffee into bite-sized pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 489.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
