Microwave Pecan Toffee
Indulge in the buttery, nutty decadence of Microwave Pecan Toffee—an irresistible, no-fuss candy recipe perfect for holidays, gifts, or sweet cravings. With just 10 minutes of prep time and a microwave, you can create a crunchy, golden toffee layered with velvety melted semisweet chocolate, topped with toasted pecans, and finished with a hint of optional coarse sea salt for a delightful sweet-and-salty contrast. This quick recipe requires simple pantry staples like unsalted butter, granulated sugar, and light corn syrup, making it as convenient as it is delicious. Whether you're a beginner candy maker or short on time, this easy microwave method guarantees perfectly crispy toffee pieces that are sure to impress. Break it into bite-sized chunks and get ready to savor every rich, chocolatey, nutty bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 1 cup Pecans, chopped
- 1 cup Semisweet chocolate chips
- 0.5 teaspoons Coarse sea salt (optional)
Instructions
Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large microwave-safe glass bowl, combine the unsalted butter, granulated sugar, and light corn syrup. Stir the mixture well to combine.
Microwave the mixture on high for 3 minutes. Remove and stir thoroughly.
Return the bowl to the microwave and cook for an additional 3 to 4 minutes, watching closely to ensure it does not scorch. The mixture should turn a light caramel color and reach hard-crack stage (around 300°F on a candy thermometer).
Carefully remove the bowl from the microwave (it will be very hot). Stir in the vanilla extract and half of the chopped pecans.
Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly using a spatula.
While the toffee is still hot, sprinkle the semisweet chocolate chips over the surface. Let them sit for 2 to 3 minutes until they melt. Use a spatula to spread the melted chocolate evenly.
Sprinkle the remaining chopped pecans on top of the chocolate layer. If desired, add a sprinkle of coarse sea salt for a sweet and salty flavor.
Allow the toffee to cool completely at room temperature or transfer it to the refrigerator to set faster.
Once the toffee is firm, break it into bite-sized pieces and store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 360.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1297 mg | 28% | |
*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.
