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Add this addictive homemade Pecan Chocolate Toffee to your baking list!
Last year, I feel in love with making my own toffee, so I’ve been sharing one easy toffee recipe at a time and encouraging y’all to give it a try. Don’t let the use of a candy thermometer scare you…I promise this is a recipe that everyone can make.
Pecans are pretty much favorite nut of all time, so it didn’t take me long to figure out that they are a delicious addition to my favorite toffee recipe. If you aren’t a fan of pecans (seriously though…who doesn’t love pecans), you can use your favorite nut. They all work great.
- 1 cup salted butter
- 11/2 cups sugar
- 3 tbls water
- 1 tbls corn syrup
- 1 cup salted pecan pieces, roughly chopped
- 1 bag semisweet chocolate chips
- Line a 13"x9" jellyroll pan with parchment paper and set aside.
- In heavy saucepan, combine butter, sugar, water, and corn syrup. Cook over medium-high heat until you reach the hard-crack stage (300°F...you will need a candy thermometer) stirring constantly and watching carefully (about 15 minutes or so).
- Immediately pour onto prepared pan. Sprinkle with chocolate chips and let the heat of the butter/sugar mixture melt the chocolate. Spread gently to cover cooling butter/sugar mixture. Sprinkle with nuts, pressing them gently into chocolate. Let stand 2-3 hours or chill 30 minutes. Break into bite-size pieces.
Nutrition Information:Yield: 36 Serving Size: 1 piece
Amount Per Serving:Calories: 171 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 42mg Carbohydrates: 32g Fiber: 0g Sugar: 32g Protein: 0g
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