Indulge your taste buds with the delightful crunch of homemade toffee, a classic treat that’s surprisingly simple to make. This recipe combines the rich flavors of butter and sugar with the nutty goodness of pecans, all topped off with a layer of creamy milk chocolate. The process is as enjoyable as the end result, with the sweet aroma of toffee filling your kitchen as you cook. Each bite is a symphony of textures and flavors, from the crispiness of the toffee to the smoothness of the chocolate. Whether you’re making a batch for a special occasion or just to satisfy your sweet tooth, this toffee recipe is sure to be a hit with everyone who tries it. Plus, it’s perfect for gifting to friends and family or as a decadent treat for yourself. So, roll up your sleeves, gather your ingredients, and get ready to create a mouthwatering masterpiece that will have everyone asking for more.
Ingredients:
- 1 cup pecans, roughly chopped
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Instructions:
- Prepare a 9-inch square baking dish by applying cooking spray and lining it with parchment paper. Evenly distribute the chopped pecans on top of the paper.
- In a 3-quart saucepan with a sturdy base, combine the butter, sugar, and salt. Dissolve the sugar by bringing the mixture to a boil over medium-low heat, swirling often.
- Use a candy thermometer to monitor the temperature. Cook the mixture until it reaches 290–300 degrees Fahrenheit, or the “hard crack” stage. Stir occasionally for even cooking.
- Once the candy reaches the desired temperature, remove it from the heat and stir in the vanilla extract slowly.
- Carefully pour the mixture over the chopped pecans in the prepared baking dish.
- Allow the toffee to sit undisturbed for a few minutes, then sprinkle the milk chocolate chips over the top.
- After 5 minutes, when the chocolate has melted, cover the baking dish with foil and set it aside.
- Remove the foil and use an offset spatula to evenly spread the melted chocolate over the toffee.
- Let the toffee cool to room temperature, then transfer it to the refrigerator and let it chill for at least two hours.
- Once chilled, remove the toffee from the baking dish and parchment paper. Place it on a sturdy surface, such as a cutting board, and gently cut it into small pieces with a knife.
- Store the toffee in a cool, dry place in an airtight container. Enjoy this delicious treat!
