Salted Chocolate Pecan Toffee
Indulge in the irresistible crunch of Salted Chocolate Pecan Toffee, a decadent homemade treat perfect for gifting or satisfying your sweet tooth. This delightful recipe combines buttery, caramelized toffee with a rich layer of melted semi-sweet chocolate, topped with toasted pecans and a sprinkle of flaky sea salt for the ultimate balance of sweetness and savory. With simple pantry staples like brown sugar, light corn syrup, and vanilla extract, this dessert comes together in just 35 minutes, yielding a beautiful, glossy texture and a satisfying crack when broken into pieces. Serve it as a festive holiday snack or a crowd-pleasing addition to any dessert platter. Whether you're a candy-making novice or a seasoned pro, this salted chocolate pecan toffee is a foolproof way to create gourmet-quality confections at home.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 1 cup toasted pecans, chopped
- 0.5 teaspoons flaky sea salt
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Toast the pecans in a dry skillet over medium heat for 5–7 minutes until fragrant. Set aside to cool, then chop into small pieces.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, and water. Attach a candy thermometer to the pan, ensuring it does not touch the bottom.
Cook the mixture over medium heat, stirring occasionally, until the butter melts and the sugars dissolve. Then stop stirring to prevent crystallization.
Allow the mixture to cook until it reaches 300°F (hard crack stage) on the candy thermometer. This will take approximately 10–15 minutes. Keep an eye on it to avoid burning.
Once the toffee reaches 300°F, remove it from the heat and stir in the vanilla extract quickly.
Pour the hot toffee onto the prepared baking sheet and spread it into an even layer using a heatproof spatula.
Sprinkle the chocolate chips evenly over the hot toffee and let them sit for 2–3 minutes to melt. Use an offset spatula to spread the melted chocolate into a smooth layer.
Sprinkle the chopped pecans and flaky sea salt over the melted chocolate layer.
Allow the toffee to cool completely at room temperature or place it in the refrigerator to set faster, about 1–2 hours.
Once fully set, break the toffee into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 48.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 68 mg | 1% | |
*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.
