Description
Classic English Toffee with a perfect balance of buttery caramel, rich dark chocolate, and crunchy toasted pecans. This homemade treat is ideal for gifting or enjoying during the holidays, featuring a crisp texture and luscious chocolate topping.
Ingredients
Main Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
Toppings
- 6 oz dark chocolate chips
- 1 cup chopped toasted pecans (divided: ¼ cup + ¾ cup)
Instructions
- Prepare the Pan: Butter a 9x13 baking sheet pan thoroughly to prevent sticking, then set aside for later use.
- Ready Thermometer: Have an instant-read or candy thermometer handy; this is essential for cooking the toffee to the correct temperature.
- Cook Toffee Base: In a heavy-bottom 4-quart saucepan, combine the salted butter, granulated sugar, and light corn syrup. Over low heat, stir slowly and bring the mixture to a boil. Continue boiling gently, stirring occasionally, until the mixture reaches 290°F (hard crack stage), approximately 15-20 minutes. The color will be a light amber and the aroma will be rich with caramel and butterscotch notes.
- Add Vanilla and Pour: Remove the saucepan from heat, stir in the vanilla extract, and immediately pour the hot toffee evenly into the prepared baking sheet. Allow it to cool for one minute.
- Apply Toppings: Sprinkle ¼ cup of the chopped toasted pecans evenly over the hot toffee, then scatter the dark chocolate chips over the surface. Let them sit for about two minutes until melted, then use an offset spatula to spread the melted chocolate evenly. Immediately sprinkle the remaining ¾ cup chopped pecans over the chocolate layer.
- Cool and Set: Let the toffee cool completely at room temperature, about four hours, until it is fully hardened and ready to break.
- Break and Store: Once cooled, break the toffee into bite-sized pieces. Store in an airtight container in a cool place for up to one month. If in a warm environment, refrigerate to maintain texture and freshness.
Notes
- Use a heavy-bottom saucepan to prevent burning the sugar mixture.
- Monitor temperature carefully to avoid under or overcooking the toffee.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant and lightly browned.
- If chocolate doesn't melt evenly, gently warm the pan over low heat (off the burner) for a few seconds to assist melting.
- Store toffee in an airtight container to keep it crisp and fresh.
- Handle broken toffee pieces carefully as edges can be sharp.
