Coffee Pecan Toffee
Indulge in the perfect blend of bold coffee, buttery sweetness, and crunchy richness with this Coffee Pecan Toffee recipe. This decadent treat combines a base of golden toffee infused with strong brewed coffee for a subtle, aromatic kick, topped with a luscious dark chocolate layer and finished with a sprinkle of instant coffee powder and toasted pecans for a delightful crunch. With just 10 minutes of prep time and a few pantry staples like granulated sugar, brown sugar, and light corn syrup, you can create a gourmet candy perfect for gifting, holiday spreads, or an irresistible everyday indulgence. Whether you're a coffee lover or a fan of homemade confections, this easy-to-follow recipe is sure to satisfy every craving.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup Strong brewed coffee
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 cup Chopped pecans
- 0.75 cup Dark chocolate chips
- 1 teaspoon Instant coffee powder
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat.
Stir in the granulated sugar, brown sugar, brewed coffee, light corn syrup, and salt. Clip a candy thermometer to the side of the pan to monitor the temperature.
Cook the mixture, stirring occasionally to prevent burning, until it reaches 300°F (hard crack stage). This typically takes about 10 to 12 minutes. Be cautious as the mixture will be extremely hot.
Remove the saucepan from the heat and quickly stir in the vanilla extract and half of the chopped pecans.
Immediately pour the hot toffee onto the prepared baking sheet, spreading it into an even layer using a heatproof spatula or the back of a spoon.
While the toffee is still hot, sprinkle the dark chocolate chips over the surface. Let them sit for 2 to 3 minutes until softened from the heat.
Spread the melted chocolate evenly over the toffee using a spatula, creating a smooth layer.
Sprinkle the remaining chopped pecans and instant coffee powder over the chocolate layer, pressing gently to help them adhere.
Allow the toffee to cool and set completely at room temperature or in the refrigerator if preferred.
Once set, break the toffee into bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 375.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1687 mg | 36% | |
*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.
